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Duck breast with three red fruits recipe

Duck breast with three red fruits recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Duck
  • Duck breast

A simply seasoned pan-fried duck breast is served with a ruby red sauce made with red plums, strawberries and raspberries.

16 people made this

IngredientsServes: 2

  • 1 tablespoon butter
  • 1 stick cinnamon
  • 3 red plums, cut into small pieces
  • 150g strawberries, halved
  • 150g raspberries
  • 1 tablespoon honey, or to taste
  • salt and black pepper, to taste
  • 300g duck breast

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. In a saucepan over medium heat, melt the butter. Add the cinnamon stick, fruit and honey. Stir well, and simmer for about 7 minutes, until the fruit is soft.
  2. Score the skin of the duck breast in a diamond pattern. Season with salt and pepper. Place in a hot frying pan over medium high heat, and cook until skin is browned, about 7 minutes. Turn over and cook for another few minutes, till the duck is medium rare. Slice the duck breast in half to check for doneness, and continue cooking till medium rare if needed. The breast should still be pink in the centre.
  3. Slice the breast into thin slices and serve with the warm sauce ladled over top.

To serve

Roasted potatoes sprinkled with fresh rosemary is a great side dish to serve alongside this duck.


Duck breast with three red fruits

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Reviews & ratingsAverage global rating:(3)

Reviews in English (1)

Quite pricey, but very flavoursome dish. Lovely sweet and tangy sauce. 7 mins was too much for the duck frying on our cooker, resulting in some black burnt bits, so I need to reduce that next time. Sauce def makes enough for 2 as stated but the duck breasts were about 250g each from our butcher and were enough for 1 person each. Tweaks: Used ground cinnamon (1/2 tsp) instead of a stick. Used our butcher's duck in plum sauce breasts. Roasted the duck in our oven at 180c for 20 mins after frying the skin-side. Serve with some roasted sweet potato on the side.-16 Jun 2017

Duck terrine

Any meal can be the ideal Hollywood Bowl meal. It’s just that some suppers are more ideal for certain evenings than others. A tuna sandwich and a beer work for a night when you’ve made a last-minute decision to grab some cheap seats up in the bleachers. A box dinner from your favorite restaurant is a convenient choice when you’ve made a park-and-ride bus reservation.

But a wonderfully cool, easily packed, tres civilized three-course meal is just the ticket when you’re hosting a Bowl evening. Conjure up a menu for four with the kind of pacing the orchestra director aims for in an evening’s classical program: Begin with an attention-getting flourish, move on to something substantial but suited for the season and setting as the main event, and finish impressively (fireworks aren’t necessary).

This is not the occasion for a potluck -- you’ll end up with too many bags to carry up the hill and too many plates to fit onto either your portion of a shared picnic table or onto one of the little tables supplied for box seats. But hosting the party doesn’t mean hassling -- it’s a matter of making smart choices and planning.

Although the air cools after dark, it’s almost always sultry during dining hour at the Bowl. So plan a cold meal. With today’s insulated carriers and picnic baskets, it’s easy to pack the dishes and keep them chilled.

A menu of cold zucchini soup to start, duck terrine with a tomato and frisee salad for a main course, and a selection of exotic, homemade date sweetmeats for dessert is more substantial than it might sound, but not so heavy as to induce preconcert torpor. It’s a quietly elegant meal that can be enjoyed course by course in the head-swiveling environment of this enormous outdoor amphitheater.

Everyone arrives early, the better to score a picnic table or avoid traffic. So in the giddy, party atmosphere of the preconcert hours, you’ll want a first course that is easy to serve and provides an immediate sense of celebration. Transport the chilled puree soup, which is wonderfully garden-y and herbal, in a stylish insulated carafe pour individual servings at the table and add a crisp pinch of chopped basil to each. Serve it with a bubbly, dry Prosecco.

As the sun sinks and the Bowl’s thousands of seats fall into shadow, while stagehands wheel out the grand piano or adjust the conductor’s platform, serve the main course. Though compact and easy to pack, duck terrine is a rich and satisfying entree -- and it’s a delightfully unexpected choice.

A sophisticated loaf of duck, Serrano ham, mushrooms and Swiss chard, the terrine takes some advance preparation it should be made the day before and chilled overnight.

A single slice will probably suffice for each guest, served with a salad of frisee and tomatoes (no soggy greens the frisee holds its crunch through packing) with a mustardy vinaigrette that pairs well with the duck.

You’ll want to linger over the light red wine you’ve served with the duck terrine (a Cotes du Rhone or a Dolcetto would be perfect), so wait until intermission to bring out dessert. Again, leave the elaborate pastries or messy mousses to less Bowl-savvy diners and create a finger-food finish that’s great fun in the casual but art-loving atmosphere.

Medjool dates are large and meltingly sweet. It’s so easy to turn them into an elegant dessert that it’s almost cheating. Use three contrasting mixtures to stuff the dates -- blue cheese-almond, goat cheese-Grand Marnier-chocolate, and marzipan-pistachio -- and you’ll experience a pleasant panoply of flavor combinations along the savory-to-sweet spectrum.

Serve with chilled Muscat de Beaumes-de-Venise and coffee to continue to sip as the lights dim and the music begins again.

Duck breasts with orange-ancho chile sauce

When the magazine of good living produced the first Gourmet cookbook in 1950, the world was a very different place. Europe was war-ravaged, while America was rich, innocent and giddy -- the perfect setting for a new Europe, but with better plumbing and wider streets. All it needed were some pointers about the finer things in life.

Gourmet magazine was happy to oblige. By 1957, it had produced not one but two domestic bibles of continental cuisine.

Granted, there were curiosities from elsewhere. The recipes were not just European. However, no other book had quite the same transatlantic elan. Cooking from Gourmet, Volumes I and II, defined you as a person of great sophistication. If you had an Italian coming for dinner, you could produce crayfish risotto. For a Pole, pierogi. For a Frenchman, coq au vin. What the recipes lacked in authenticity, they made up for with the rakish glee of the day. Dubonnet, anyone?

The books went into so many reprints in the 1950s and ‘60s that a generation of baby boomers, including Gourmet’s current editor, Ruth Reichl, grew up tracing their mother’s fingerprints through the smudged pages. Today, as Conde Nast issues a completely revised modern successor, “The Gourmet Cookbook” (Houghton Mifflin, $40), Reichl makes no secret of the desire to tap into the nostalgia.

“As I hold this new book in my hands, I am seven years old again, standing in my mother’s kitchen, enthralled with the romance of cooking, dreamily flipping through the pages of ‘the Book,’ ” she writes. “I know that there are still people out there eager for adventure in the kitchen -- and I know that this is the perfect place to find it.”

Yet more than times have changed. The books have too. The original book promised a kind of fine mischief, beckoning us from familiar foods into foreign worlds of untold glamour. The successor’s posture is more world-weary, the affect of a group that seems convinced it’s been everywhere and tried everything and, in a semi-governmental manner, assumed the task of telling us what’s good and why. Reichl even declares, “Our goal was to give you a book with every recipe you would ever want.”

Gone is the sheer merriment at the prospect of an elegant dinner party. The original’s chapter on hors d’oeuvres opens with the lip-smacking declaration: “To begin at the beginning, note this: every meal deserves a good start.” The new book opens the same section with a whine: “It’s too bad we’re stuck with this snooty French word.”

Problems like that happen to books called Gourmet.

So often, where the original was effervescent, the modern book seems overwhelmed by its own place in history. The original vegetable section, entitled “Greengroceries,” begins, “Midway between Beau Brummel, who once ate a pea, and G.B.S., who can’t see a filet mignon for the raw carrot under his nose, stands the Happy Gourmet.” The new one, “Vegetables”: “If you had shown our original subscribers recipes for grilled radicchio, stir-fried pea shoots, or yuca fries, they would have looked at you in sheer astonishment.”

Perhaps, though it’s hard to picture women unfazed by the suggestion of serving turtle steaks in 1950 being taken aback by the prospect of grilling a red cabbage. What is more questionable is whether these patronizing revisionists would trust modern cooks to know that G.B.S. was George Bernard Shaw.

The new editors clearly subscribe to the notion that less is more. The original Volume I alone had 2,400 recipes this new one, “more than 1,000.” The new book isn’t smaller rather, half the recipes have been replaced by chat. Although the original limited its creative writing to chapter headings, the new one offers an introduction to every recipe.

No discursive impulse is stifled. You come away full of novel tidbits, such as: at Christmas, Swedes serve pan juices with meatballs, not gravy. Much of the padding is sensual. Those averse to deployments of “creamy,” “luscious,” “lacy,” “moist,” etc. should give this book a wide berth.

Owners of the original volumes will find that only so many dishes made the cut. In this culling, the new book is on its best form, frequently improving the old versions. As a series of comparisons cooked in The Times Test Kitchen showed, the first coq au vin had a sour streak, while the revised one would pass muster in a French plat-du-jour place. The original gratin dauphinois was an abomination the new version, borrowed from the authentically French Jacques Pepin, was superb.

You don’t need to try the original risotto, made with long-grain rice, to know that it’s been improved by the use of Arborio and porcini. However, some dishes that weren’t broken got fixed anyway. “Suave” Celery Victor was given a nearly inedible canola-oil and stock sauce in the new version, where the original invited much-needed acidity by merely specifying French dressing.

Other bad dishes stayed bad. Bibb lettuce dressed with butter sauce is as unappetizing now as it always was.

In place of many of the original recipes are products of the 1980s’ eclectic restaurant boom. It’s mixed pickings. The duck a l’orange with a Southwestern ancho chile sauce proved delicious. However, the linguine with scallops and Thai spice is a recipe best reserved for the occasion when your spouse brings home a lover from the office for dinner. The Southeast Asian spice paste clings to the Italian pasta like a thick grit.

It’s hard to see why Gourmet attempted this particular book. The originals were products of their time, a debonair salute to America’s new prosperity. But since they set the bar for 1950s elegance, so much has changed. Julia Child, Elizabeth David, Richard Olney, Alice Waters, Marcella Hazan, Diana Kennedy and Yan Kit So have exposed us to real French, Italian, Mexican and Chinese food. They’ve taught us how intricately the classic cuisines are tied up with place, produce and season, and they’ve changed the way we cook and eat. The idea that the world’s food could be captured in one book seems as antiquated as Sterno-fired chafing dishes.

The conviction behind the old Gourmet cookbooks was that we could re-create the great buffet dishes of a Grand Tour in our own homes. It may have been misguided, but it was more than sincere it was America at its most ebullient. The new Gourmet has no such glee, no conviction, no single style, no season, no locale, just lots of recipes from the test kitchen of a New York-based magazine.

In binding these up in a big yellow book, there are some flat-out winners. It does, as Reichl promises in the introduction, contain what may be the world’s best sticky bun recipe. But in trying to be all things to all cooks, in the end, it is not good enough for any of us.

Cooking notes

Don’t be scared away by the long cooking time of this recipe, because:

  • The active prep time is 10 minutes. And you’ll need another 10 minutes to cook the sauce and serve the duck. In total, there’s only 20 minutes of active cooking time.
  • You can cook the duck one day or several days ahead, freeze the duck, and serve it later.
  • If you’re serving the duck for a party, you can start roasting it in the morning, then heat it up before dinner.

Compared to roasting a perfect chicken, roasting the best duck is much easier. And it is definitely more festive.

There are a few good ways to serve the duck. In the recipe below, I introduce the original sauce recipe – a delightful and sweet sauce made from white wine and fruit preserves.

For those who miss a perfectly roasted Peking duck from back home, cook duck pancakes, and serve everything with chopped green onions and cucumbers. I guarantee you the dish will taste just like home.

For those who enjoy a savory sauce, head over to the Mediterranean duck recipe and cook the olive sauce.

Do you like my recipes? Sign up our weekly newsletter to get the latest updates delivered to your inbox and a FREE e-cookbook that contains my top 30 most popular recipes!

Roast Duck

Kyle Williams has been asking me for a duck recipe since at least early 2012 and it’s taken me until now to figure out how to do it. I’m sure I’m not alone in being a little intimidated by duck. Unless you hunt them yourself, or you live in England where the Christmas Duck still has a place outside of movies or a Dickens novel, duck isn’t commonly seen in US home kitchens. In fact, I called three local stores here in Austin before I found one that carried duck. (That was Central Market, in case you were wondering, and Wheatsville Coop usually carries duck but were out the day I needed it.) I don’t remember if Kyle specified what preparation he was looking for, but I figured I’d start with roast duck. While roasting poultry can be a little gruesome at the start, the beauty of a whole roast bird is worth it, I think. And besides, by roasting a whole duck, I get lots of duck fat to render and keep for frying potatoes and eggs and things!

Roast duck makes a nice, juicy change from your standard Thanksgiving turkey, and as mentioned before, roast duck is traditional for Christmas dinner in many places. The thing about duck is that there is a lot of fat under the skin, much more than chicken or turkey. It’s important to score the skin to allow that fat to render out as it cooks, leaving a crisp exterior without pockets of grease. Some will recommend poking it with a fork (though I own nary a fork with sharp enough tines to pierce the skin of a raw bird) or the tip of a knife, but I like to score it in a crosshatch pattern like you would a ham. This makes a very pretty duck and ensures thorough fat-rendering. Make a few extra holes in the the areas where the fat is concentrated: the sides of the breasts, the “armpits” and where the thigh meets the breast.

You can use any rub you like to use on poultry, and even some you like on red meat. Duck is a dark meat that can stand up to the strong seasonings typically used with beef and lamb: rosemary, horseradish, cinnamon, cloves, vinegars, and hot peppers. It’s also often paired with fruits like cherries, blackberries, citrus and cranberries in the form of a glaze or sauce. The rub I’ve used here combines piney Szechuan peppercorns, sweet fennel seed, and citrusy coriander with orange and rosemary. An orange-cranberry sauce would compliment this well, as does the pomegranate glaze I’ve given.

Roast Duck Video

Orange Marinated and Smoked Duck Breast


  • 2 boneless duck breasts, approximately 2 pounds
  • 1 cup fresh squeezed orange juice
  • 1 cup dry white wine
  • 1 TBS sea salt
  • 1 TBS honey
  • 1 TBS soy sauce
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp freshly ground pepper
  • Maple or cherry wood chips
  • Water
  • Disposable foil pan

Total time: 2 hour 40 minPrep time: 10 min – Smoke time: 2 hour 30 min – Serves: 4 people

1. Using a sharp knife, score just the fat, not the flesh, of the duck in a 1” diamond pattern. Place the duck in a glass baking dish.

2. In a medium bowl, whisk together the citrus juice, wine, salt, honey, soy sauce, paprika, garlic, thyme, and pepper. Pour the marinade over the duck and cover with plastic wrap or a lid. Place this in the refrigerator for 4 hours. Every hour, turn over the breasts to make sure all the meat is well marinated.

3. Take a rack from the smoker and place it on a counter covered with paper towels to catch drips. Place the duck, fat side up, on the rack. Set the breasts aside to come to room temperature while you prepare your smoker.

4. Prepare your smoker by filling the side tray with wood chips. Fill the water bowl 1/2 way. Preheat the smoker to between 225°F and 250°F with the top vent open.

5. Place the rack in the middle of the smoker. On an empty rack below place a disposable foil pan to catch any fat drippings. Smoke for 60 minutes and check the internal temperature with a reliable meat thermometer. For medium rare, the temperature should read 145°F. Continue smoking for approximately 60 to 90 minutes longer if the temperature is below that. Remember to check the wood chips and liquid supply every 45 minutes and replenish as necessary.

6. Remove the duck breasts to a cutting board and tent with foil. Allow them to rest for 10 minutes before slicing to ensure they remain moist.

7. Slice and serve the duck with seasonal side dishes. Some recipe ideas are included below.

Pan-Seared Duck Breasts with Red Wine-Raspberry Sauce

In a baking dish, mash 1/2 cup of the raspberries. Stir in the minced shallot, 1/4 cup of the red wine and the olive oil. Add the duck breasts and turn to coat. Turn the breasts skin side up, cover and refrigerate for 30 minutes.

Scrape the marinade from the duck breasts into the remaining marinade and reserve. Pat the duck breasts dry, season them with salt and pepper and set them in a large skillet, skin side down. Cook over moderately high heat for 1 minute. Reduce the heat to low and cook until the skin is well browned, about 6 minutes. Turn the duck breasts and cook until medium-rare, about 3 minutes longer transfer to a carving board and let rest for 5 minutes.

Discard the fat from the skillet. Add the remaining 1/4 cup of red wine and boil until reduced by half. Add the reserved marinade and the water and simmer over moderate heat until the sauce is slightly reduced, about 5 minutes. Strain the sauce into a small saucepan and whisk in the honey and butter. Add the thyme and season with salt and pepper.

Thickly slice the duck breasts crosswise on the diagonal and transfer to plates. Spoon the red wine sauce around the duck, scatter the remaining 1 cup of raspberries on top and serve.

Ed Baines’ duck breast with blackberry sauce recipe

Finely slice the shallots and garlic, add to a saucepan with a knob of butter and gently sweat off until softened. Add the thyme and the sugar, allow the sugar to cook and caramelise for 1 minute. Pour in the red wine and the port and reduce down by ¾ .

Now add 2/3 of the punnet of blackberries, bay leaf and beef stock, gently reduce this down by 2/3. Pour through a fine sieve into a clean saucepan, season with salt and pepper. Cut the remaining blackberries in half and add them to the sauce. Finish with a knob of butter and thicken, if desired, with the cornflour.

Pre-heat the oven to 180C/160C fan/gas mark 6. Heat a dry frying pan and place the duck breast fat side down into the pan over a moderate heat and fry for a couple of minutes. Turn the breasts over and season the fat with a little salt, place in the oven and cook for 10 minutes.

Whilst cooking, prepare your vegetables and finish off your mash. Remove the duck breasts from the oven allow them to rest for at least two-three minutes. Slice the duck breast, serve with the vegetables and drizzle over the rich smooth blackberry sauce.

Duck with apricots

The duck breast is a neat, lean cut of meat that cooks quickly – qualities that can be negative or positive depending on your outlook. The meat and crisped skin of the duck works nicely with ripe apricots.

I have added a few radishes for heat and crunch, and green peas as the classic duck accompaniment. Serves 2.

duck breasts 2, boned, skin on
olive oil 2 tbsp
peas 80g
radishes 10
apricots 6
red-wine vinegar 1 tbsp
butter a thin slice

Put the duck breasts, skin side up, on a chopping board and slash in three or four places, going through the skin and about half way down through the meat. Season with salt and black pepper.

Place a nonstick shallow pan over a moderate heat, pour in the oil, then place the duck, skin side down, in the pan and let the skin brown lightly. Turn the duck over, then cover the pan with a lid and let the breasts cook over a moderate heat for 7 or 8 minutes until they are brown outside and nicely pink within.

Cook the peas for 4 or 5 minutes in boiling water until tender, then drain them in a colander. Trim the radishes and cut them in half. Halve the apricots and discard their stones.

Remove the duck breasts to warm plates to rest. Add the radishes, apricots and drained peas to the pan, together with a little more oil if necessary. As soon as they are hot, add the red wine vinegar and butter and toss the apricots and radishes around in the butter and vinegar till all is glossy.

Spoon the peas, apricots, radishes and pan juices over the duck breasts and serve.

3 stone fruit recipes to replace peaches when they're out of season

Peaches are unquestionably one of the most popular fruits available during summertime in the South unfortunately, bad weather occasionally leads to a shorter growing season and peaches with tougher textures, so when good peaches aren’t available, other stone fruits can be delicious and versatile replacements.

Nectarines, plums and apricots with varying levels of sweetness and tartness and can work well in recipes where peaches would normally star. Try these tasty recipes that show some love to the more neglected members of the stone fruit family.

Summer Stone Fruit Salad with Blue Cheese and Pecans
Serving nectarines, plums and apricots in the same salad allows their individual personalities to shine. With a foil of salty, funky blue cheese, the sweetness of each fruit becomes amplified, especially in the presence of the balancing duo of lemon juice and honey. Don’t forget to toast the pecans before incorporating them into the salad. The intense nuttiness brought on by toasting adds a warmth and richness to an otherwise cool and refreshing salad. I particularly love the versatility of this salad: You could serve it as an appetizer, an accompaniment to grilled meats or even as a light dessert or cheese course.
Get the recipe here

Plum and Tomato Salad with Ricotta
Plums come in many different varieties, each with their own distinct flavor. When shopping for plums at the supermarket, you’ll likely encounter both red and black varieties. Red plums have a golden flesh and tend to be more tart than black plums, with their sweeter, crimson flesh. For this salad, either plum would work however, I prefer the sweetness of the black plums, especially against the spice of the serrano peppers. The ricotta salata is optional, but the saltiness of the ricotta salata, paired with the fresh milk flavor of the creamy ricotta, is a delightful combination.
Get the recipe here

Apricot Mostarda
Offering a delicate sweetness and mild acidity, apricots rarely dominate a dish with their own flavor. With a little manipulation, you can transform apricots into your go-to fruit for condiments and sauces. Add a mostarda -- basically a cooked fruit jam, augmented with mustard (apple cider vinegar and piquant mustard bring additional sharpness to this amazing condiment). Cook the mostarda until the fruit breaks down and the vinegary syrup reduces enough to lightly coat the back of a spoon. As the mostarda cools, it will tighten up significantly. Serve with something simple, such as grilled pork or roasted duck breast.
Get the recipe here

Chef Jeffrey Gardner is a native of Natchez, Miss., and a graduate of Millsaps College and Johnson & Wales University. He lives in Atlanta and has served as sous chef for popular restaurants South City Kitchen Midtown and Alma Cocina. In 2013 he became executive chef for East Cobb restaurant Common Quarter and was named one of ten &ldquoNext Generation of Chefs to Watch&rdquo by the Atlanta Business Chronicle. He has appeared on TV shows including Food Network&rsquos Chopped and Cooking Channel&rsquos How to Live to 100, and also filmed a series of healthy cooking videos with retired pro wrestler and fitness guru Diamond Dallas Page. In his spare time, he enjoys traveling the world with his wife Wendy, watching game shows and &ldquospending all his money on Bruce Springsteen concerts.&rdquo

Watch the video: Pan-seared duck with cherry port reduction (July 2022).


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