Duck with cherry sauce

Duck breast with port and cherry wine is a tasty recipe from Giangi's Kitchen. Imagine a cooked to perfection duck breast that is served with a rich and flavorful Port wine sauce with added cherries. So decadent! The combination of flavors just leaves wanting more!

I've kept the ingredients simple in this recipe to allow you to master the cooking process and enable the cherry sauce made with Hotel Tango cherry liquor to shine. You will be confident preparing duck as a date night meal or fancy celebration dinner with this recipe. Serve this along with some red

Crispy roast duck, cooked to perfection and smothered in a delicious cherry sauce makes a delicious meal for those occasions when you are wanting to spoil the family. And it's easier to make than you would think. Just put it in a covered roasting tin for a couple of hours, then remove the lid to allow the skin to turn golden and crispy. Smother it with my delicious and easy cherry sauce, and you have a meal that wouldn't be out of place in a fancy restaurant, with hardly any effort on…

Duck Breast with Cherry Cognac and Thyme Sauce Chef Audra Barkley 2 duck breasts, skin on and skin scored 1 shallot, minced 4 cloves garlic, minced 1 oz Cognac 1 cup fresh or frozen dark cherries, pitted 1 bunch fresh thyme or 1 Tbsp dried thyme 1/4 cup cherry or pomegranate juice 1 Tbsp butter

My mom prepared this golden tender roast duck often for Sunday dinner when I was growing up. It was one of my dad's favorite meals. The cheery cherry sauce stirs up easily and makes this main dish doubly delightful.

Classic French duck dishes, like Caneton aux Cérises (roast duckling with cherries) are for the most part considered too formal or just old-fashioned, relics from a bygone era. An updated version, however, can have great appeal. This interpretation uses a pan-roasted large Muscovy duck breast instead of a whole bird, as easy to cook as a steak. A pungent spice rub imbues it with big flavor. The sauce maintains some classic elements, like red wine vinegar and caramelized sugar, for a…

Rich and dark inside and out, duck is—as Julia Child once said—“a bird of a different feather entirely.” That's also true when it comes to cooking it properly. The qualities that make duck special to eat—it contains all dark meat that's rich in flavorful fat—also make it a challenge to cook well. We began by trimming the birds thoroughly of excess fat around the neck and cavity, and then scored the skin extensively to create channels for rendered fat to escape. Salting the ducks for at least…

This pan seared duck breast with savory blackberry sauce is incredibly quick and easy to prepare but makes for a delicious and elegant main.

More articles from Chef Pepín

When entertaining, my mother’s signature dish was twice- cooked duck either with a classic sweet/tart orange sauce or this cherry and red wine sauce. When I got older I realised why this worked so well for her as having the duck and sauce cooked a couple of days in advance certainly helped with juggling working full time, family and having friends over for dinner.