Tag-Archive for » cherry «
I made this with duck breast instead of chicken and it was very nice, it was a little too orange flavoured for us so I added some port to the sauce to counteract this. We much preferred it with the addition of the port but that was just our preference. I served ours over celeriac mash and some fresh asparagus for very enjoyable meal. To view the original recipe please click here.
Ingredients
8 chicken breasts
dark soy sauce
8 slices lemons (sliced thinly)
ground black pepper
Sauce
2 Tablespoons cider vinegar
4 Tablespoons soft brown sugar
2 Tablespoons cornflour
1(425 g) Can pitted cherries
1 Cup chicken stock
1 Tablespoon grated orange rind
1 Tablespoon grated lemon rind
1/2 Cup orange juice
2 Tablespoons lemon juice
Method
CHICKEN
1. Brush the chicken with the soy sauce.
2. Place a slice of lemon on each breast and season with the pepper. Line a tray with foil and grill chicken (b.b.q. works well also) until chicken is tender and serve the chicken with the sour cherry sauce.
SAUCE
1. Drain the pitted black cherries and reserve the juice.
2. Place vinegar and sugar in a saucepan, bring to boil, and cook stirring constantly until mixture caramelizes.
3. Blend the cornflour with 2 tablespoons of cherry liquid, and put the left over juice into the saucepan with the stock, rinds juices, cherries and liquid, cook another 3 minutes.
4. Add cornflour paste stirring until combined (with no lumps) and thickened.
All photos taken by me unless otherwise stated.
Here is another recipe that I got from a recipezaar member for duck breast. (If you enjoyed this and would like to see other recipes by this chef click here. ). It was quite good, I gave a review of 4 out of 5 stars. I live close to France and magret of duck is really cheap so I eat duck about once a week. You can imagine how many of my own and other peoples recipes for duck I have tried. So my review on this just reflected that I personally think there are far better sauces that I have enjoyed with duck, both with whole duck and duck breasts. Having said that it was very easy to prepare, I bought magret of duck, skin on, my husband and I love the crispy skin of a duck. On the whole we both enjoyed it, I served mine with marinated, roasted asparagus and mashed parsnip.
Ingredients
4 boneless skinless duck breast halves
3 teaspoons extra virgin olive oil, divided
salt, to taste
1/2 cup white wine
2/3 cup fresh cherries, pitted and halved (or 1/3 cup dried)
Marinade
3 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon extra virgin olive oil
1/2 cup chicken stock
1 1/2 tablespoons fresh sage, chopped
1-2 garlic clove, peeled and minced
1/2 teaspoon onion powder
fresh ground pepper, to taste
Method
1. To prepare marinade, whisk balsamic vinegar through pepper together until combined.
2. Marinate duck breast halves in a covered dish in the refrigerator for 2-10 hours, turning occasionally.
3. Remove duck from marinade; reserve marinade.
4. Wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt.
5. Heat 2 teaspoons olive oil in a heavy skillet on medium-high until the oil starts to smoke.
6. Add the duck breast halves and cook 3 minutes on each side, or until golden brown.
7. Remove to platter and keep warm.
8. Turn heat to high; add wine to skillet and bring to a boil, scraping the bottom to release browned bits.
9. Add reserved marinade and cherries and cook, stirring frequently, several minutes or until sauce has reduced by about half.
10. Taste and adjust for seasoning if needed.
11. Pour reduction (sauce) over duck and serve at once.
To serve slice duck breast arrange on plate. I served mine with marinated, roasted asparagus and mashed parsnip.
All photo’s taken by me unless otherwise stated.
