14 duck breast with cherry pepper sauce Recipes

pitted tart red cherries in water, undrained, olive oil, boneless whole duck breast, thawed, skinned, and cut in half, salt, freshly ground black pepper, divided, minced shallots, dried tart cherries, ruby port or other sweet red wine, less-sodium beef broth, honey, chopped fresh thyme, balsamic vinegar, butter

sugar, water, dried tart cherries, red wine vinegar, olive oil, divided, salt, divided, freshly ground black pepper, boneless duck breast halves, skinned, chopped shallots, garlic clove, minced, pinot noir or other spicy dry red wine, fat-free , less-sodium chicken broth, whipping cream

butter, divided, chopped shallots, port, red currant jelly, red wine vinegar, sugar, sweetened dried cranberries, dried tart cherries, salt, divided, black pepper, divided, olive oil, boneless duck breast halves, skinned

extra-virgin olive oil, chopped onion (1 small), garlic cloves, crushed, chopped shallot, tomato paste, black pepper, ground cumin, scant 1/4 tsp dried hot red pepper flakes, salt, coarsely chopped red bell pepper (1/2 medium), plum tomato, coarsely chopped, dry red wine, cider vinegar, sugar, dijon mustard, dark sweet cherries such as bing, quartered and pitted (3 cups), boneless moulard duck breasts with skin, water, chopped fresh tarragon or chives

duck breasts , 6 to 8 oz each, shallots, finely chopped, sherry vinegar, sugar, duck demi-glace (beef will also work), salt and pepper, butter, griottes (small tart cherries from provence, available in specialty shops)

duck breasts, about 225g each, skin on (barbary preferably), olive oil, salt and pepper, floury potatoes (e.g. maris piper), peeled and quartered, port, chicken stock, few sprigs of thyme, dried cherries, cold butter , cut into cubes, x pak choi bulbs, leaves separated and washed, x garlic cloves, peeled, soy sauce

boneless duck breasts, kosher salt and freshly ground black pepper, shallots, minced, ruby port wine, freshly squeezed orange juice , plus 1 tsp orange zest, pitted frozen black cherries, thawed and roughly chopped

ground ginger, chinese five spice powder, fresh ground white pepper, salt, boneless skin-on duck breast halves, chicken stock, zinfandel (or other full-bodied dry red wine), dried sweet cherries, dark soy sauce, dark corn syrup, cornstarch (dissolved in 2 tb wine or water)

walnut oil, sliced shallots (about 3 small shallots), salt, fennel seeds, cumin seeds, black pepper, ground cinnamon, ground red pepper, pitted sweet cherries (about 2 lb), dry red wine, rice vinegar, curry powder, ground ginger, salt, black pepper, ground red pepper, duck breast, skinned

tawny port, dried cherries, boneless duck breast halves, about 7 oz. each, salt, fresh ground black pepper, chopped shallots, chicken stock, chilled unsalted butter

oil, salt, pepper, duck breasts, onions, cherries, vinegar, coriander, red currant jelly, sugar, chicken stock, gravy, granules, mixed salad green

olive oil, minced shallots, minced garlic, brandied cherries, halved, brandy, balsamic vinegar, rich duck or chicken stock, chopped fresh rosemary leaves, cold butter, salt and freshly ground black pepper, unsalted butter, garlic , smashed, heavy cream, idaho potatoes, peeled and large diced, salt, divided, freshly ground white pepper, haricots verts, stem ends trimmed, water, salt and freshly ground black pepper, butter, magret duck breast halves, 12 to 16 oz each, kosher salt, freshly cracked black pepper, rosemary sprigs, for garnish