Duck Breast Recipes EasyDuck Breast Recipes Gordon RamsaySeared Duck Breast with Cherries and Port Sauce recipe. The sauce is utterly delicious. Although I followed the cooking times for large breasts exactly, the duck was not medium rare but really rare too rare, but that was my fault for not using a meat thermometer and checking. Although I love the taste of duck, it is expensive, so I think Im going to use this sauce instead on a pork tenderloin. As with other reviewers, I added a splash of balsamic vinegar. This was pretty scary to make as my individual duck breast were 6 each. Used canned montmorency sour cherries because I live in a county that once was producer of all the cherries in this country. Wanted to avoid the sweetness. Best advice, by far, is to add a good balsamic vinegar. That was truly a great idea I just couldnt get the liquid to turn to glaze until I added the vinegar. No shallots but used red onion. Served with sweet potato whip with heavy cream and greens. Very tender and elegant. This is a delicious dish The dick was sooo tender The sauce was a bit sweet. I added balsamic vinegar to tone it down but it stayed sweet. Next time Ill cut back on the honey. I served this with wild rice and pecan pilaf and a simple salad. There is a reason this one gets such high ratings. Will definitely make again. Awesome Just wish I had more duck Doubled the sauce as suggested by others and added a dash of balsamic. Served with fennel and shrimp risotto elsewhere on this site. Will make this again and oftenThe Best Sauce Duck Breast Recipes on Yummly Duck Breasts With Raspberry Sauce, Duck Breasts With Port Finishing Sauce, Seared Duck Breast With Pinot Noir Sauce. Roasted, panfried, grilled or cured, duck breast is always a treat. Check out BBC Good Foods finest duck recipes. Browse and save the best duck breast recipes on New York Times Cooking. This tempting honeylacquered duck breast recipe is fantastically easy to prepare and it will create a beautiful showpiece entre for your guests. This simple preparation enhances the duck without obliterating the natural flavor, and doesnt require a long marination. Perfect for a special meal. Preparation time. Perfection I made it tonight with a 2. Used regular honey and a zinfandel port and it was delicious This ducks a winner Yes, definitely double the sauce. But add a shot of balsamic vinegar to add some bite and cut the sweetness of the honey and cherries. I made this once before and didnt make enough sauce. I liked the final result after cooking in oven longer and adding a few more things to increase the sauce. I agree with doubling the sauce recipe. I tried real cherries but found them to dry this time I will do a simple sauce recipe and add double the cherries. I am curious what everyone decided to serve as sides This is great. I didnt have cherries so did dried cranberries and it worked. Sauce is wonderful and one duck breast does two My husband loves duck and Ive never made it at home, but after reading the reviews I thought I would try this one for his birthday and it was fantastic, some of the best duck weve ever tasted. If I do it again, I would be a little easier on the salt. After flipping the breasts, I put a thermometer in one and let it go until it hit 1. The sauce was easy and delicious. Very happy with the results of this recipe. Im no longer afraid of duck. Magnificent Ive made this many times now and each meal has been fabulous. I admit Ive not once flattened the duck I just score the breasts, then salt pepper them before cooking. Thanks to other reviewers, I also double the sauce recipe. Good call on that one, folks I will make this recipe as long as I have teeth to chew it Outstanding I had never prepared duck before. My guest, who brought me the duck to prepare, said it was the best duck he had ever had. The flavours of the sauce complimented the duck perfectly. I made sure not to overcook the breast meat and I sliced it thinly. It was delicious thank you Epicurious for another great recipe. Easy and awesome recipe. I increase the sauce because it is so delicious. Great with a risotto. What a wonderful taste The duck and cherries compliment each other. I decided to make double the sauce after reading the other reviews and was glad I did, I also made part of the sauce ahead of time cooking down the port, cherries, honey and broth, then added it to the pan after sauteing the shallots cooking a few more minutes thus cutting the time. I can see many more future meals from this recipeI have made this recipe SO many times. Great for a decadent week night dinner bc it is so delicious but it is easy to make. I always salt pepper my duck breasts leave in fridge for at least one day bf cooking and I ALWAYS double the sauce. It is better to have a bit too much rather than not enough Amazing sauce. Better than most restaurant dishes. I cant believe it was this easy, I plan to make it again soonI made this dish for Valentines Day dinner and it was a big hit with my husband. I had never cooked with duck before and it was very easy and unbelievably delicious. I will definitely make this dish again Goes great with wild rice I have NEVER prepared duck before and this recipe was a breeze I looked up a you tube on scoring duck breast, bought a pound of breast and voile, I was ready. The sauce was finger licking good. I would prepare it once a week if I could afford it This is an awesome recipe as written. As a working chef, I find it necessary to explain some of the steps given. The order of the recipe is correct. The duck breasts need to rest before they are cut into, or their juices will run out. Tent them with foil, as directed and make the pan sauce while they rest they will continue to cook as they rest, as well. Using the pan in which the duck was cooked takes full advantage of the fond the crusty bits on the pans bottom to fully flavor the sauce. Merely pouring in a bit of the drippings will leave you with a much weaker flavored and potentially greasy sauce. If you havent tried following the recipe as written, I highly encourage it, you will love it even more The sauce is bossI absolutly loved it I used a magnificent rioja instead of a port but, it was great Im so glad I found this recipe as it will be one of my go to duck breast recipes for sure Thanks WOW This was the. Im glad I did. I. I. ingredients already. Made this for my. Yeah, its that. quality port, added. A. honey worked just. Curry Zucchini Recipe here. I used the. more gamey Margret. Even well. incredible. Cant. wait to make it. Jaffurs Upslope. Syrah. This is a fantastic Duck dish. I loved it Great over a parsnip puree or celery rootpotato puree. Good, but not my favorite sauce. I made. the sauce first, doubled the amount and. I wouldnt hesitate. I had cherries on hand. Ive never cooked duck breasts before so I needed to find a recipe. The reviews were positive for this one so I thought I would give it a try. The results were awesome. Followed the recipe closely except I made the sauce first as some reviewers had suggested. Added some duck drippings at the end instead of butter. Served them with a wildbrown rice mixture and a salad. Cant wait to make it again.