Sauce for duck breast

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Mary Berry Orange Sauce for Duck Recipe 2 Orange Glazed Duck, Duck Breast With Orange Sauce, Duck La Orange Recipe, Seared Duck Breast Recipes, Orange Duck Recipe, Sauce For Duck Breast, Duck Recipes Breast, Duck Breast Recipes Easy, Duck Breast Sauce

Mary Berry’s Orange Sauce for Duck is a delightful blend of fresh oranges, sugar, and spices, creating a harmonious balance of sweet and tangy flavors. The sauce is simple to make yet delivers a complex taste that complements the richness of duck perfectly.

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Pan-seared duck breast with Port wine sauce and thyme-roasted grapes — date night fare at its finest! I've never cooked better duck than these pan-seared duck breasts at home, with skin beautifully crisp, flesh medium rare, the sauce restaurant caliber. What's more? You won't smoke out your house. Score! #duck #breast #panseared #grapes #gastrique #port #wine #sauce Pan Seared Duck Breast, Seared Duck Breast Recipes, Duck Breast Recipes, Port Wine Sauce, Cooked Duck, Swiss Chard Recipes Easy, Bird Recipes, Duck Breast Recipe, Roasted Grapes

Adapted from the Le Creuset cookbook (pronounced l'uh • cru • say) A few notes: This summer I invested in a good instant-read thermometer: a Thermapen. I can't recommend this tool enough. Duck breasts in particular have been a challenge for me to cook — so many times I've pulled them from the heat, let them rest, only to cut into them to find flesh too rare or way overcooked. What is hard about cooking meat like steaks or duck breast is that when you get that good sear, it's misleading — the…

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Roasted Duck Breast, Duck Breast Recipe, Seared Duck, Cherry Sauce, Pan Sauce, Duck Breast, Roast Duck, Duck Recipes, Date Night In

Juicy and succulent, these Pan Seared Duck Breasts will impress everyone! The trick to ultra crispy skin? Dry the duck breasts uncovered in a refrigerator! Serve with a simple pan sauce made with Port (or red wine) and cherries for an elegant date night in or intimate small gathering during the holidays. Gluten-free.

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Duck Breast Sauce, Duck Breast Recipe, Balsamic Sauce, Cherry Sauce, Flat Iron Steak, Duck Breast, Honey Balsamic, Fine Dining Recipes, Frozen Cherries

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

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