150933 duck double cherry sauce Recipes

soy sauce, sherry, duck breast halves, frozen dark sweet cherries, thawed, halved, chicken stock or canned low-salt chicken broth, beef stock or canned beef broth, ruby port, fresh thyme sprig, cornstarch dissolved in 2 tsp water, butter, cut into 1/2-inch pieces, room temperature

duck (approx ), salt, garlic pepper seasoning, cooked brown rice, chopped onion, fresh sage, chopped, sweet butter (also called unsalted ), chopped pecans, salt, pitted cherries, drained, red wine, honey, balsamic vinegar

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

duck, salt and pepper, cherries, pitted, madeira wine, chicken stock , prefereably homemade

ducklings, red wine, orange juice, chili sauce, brown sugar, arrowroot, cherries, drained and stoned

dried bing (sweet ) cherries (about 6 oz), tart red cherry preserves (such as tropical or smuckers; about 11 oz), kirsch (clear cherry brandy), nonstick vegetable oil spray, all purpose flour, sugar, ground cinnamon, salt, chilled unsalted butter, cut into 1/2-inch cubes, vanilla extract, almond extract, whole milk, sweetened flaked coconut (about 3 oz), sliced almonds (about 3 oz)

unsalted butter (melted and slightly cooled , totaling 1 liquid cup), eggs, lightly beaten, almond extract, all-purpose flour, sugar (if you want a sweeter bread, increase by 1/2 cup, totaling 2 cups of granulated ), baking soda, salt, cinnamon (i use vietnamese , which is a rich, less harsh variety), cherry pie filling, sour cherries , any juice drained away (this is for the total finished amount of cherries that are pitted and stemmed. prep time does not in)

semisweet chocolate chips, butter, quick oats or 3/4 cup oats, flour, brown sugar, light cherry pie filling, pitted tart red cherries , water packed,drained, almond extract, flour, brown sugar, quick oats or 2 tbsp oats, butter, softened, semisweet chocolate chips

duck (long island preferred), kosher salt or sea salt, red wine (cabernet sauvignon), beef stock, dried tart cherry, red wine vinegar, sugar, green cardamom pods (lightly crushed ), cinnamon stick, about 3 inches long (broken ), whole black peppercorns, orange juice (fresh is best ), cherry jam or 1 tbsp currant jelly, orange , grated zest of, port wine (optional), cornstarch or 1 tbsp arrowroot

duck, quartered, balsamic vinegar, madeira wine, butter, shallots, minced, tart cherries, pitted, rhubarb, chopped (4 stalks ), honey, duck stock or 3 cups chicken stock, sage leaves, chopped, madeira wine, arrowroot, salt and pepper, whole sage leaf (to garnish ) (optional)

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

kosher salt, boneless duck breasts, with skin, dried chilies de arbol, dried bing cherries, boiling water, olive oil, garlic, minced, onion, diced, tomatillos, husks removed, coarsely chopped, corn tortillas, chopped fresh cilantro

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, salt, pepper, poultry seasoning, paprika, port wine, nutmeg, thyme, allspice, orange peel, grated, brown sauce, bottled, currant jelly, canned black cherries, pitted, orange , juice of, butter

duck, rinsed patted dry , giblets reserved, walnut oil (only if using a wild duck) or 2 -3 tbsp bacon, to wrap duck in (only if using a wild duck), salt & freshly ground black pepper, onions, coarsely chopped, cubed turnip, duck or 2 cups chicken stock, juniper berries, black peppercorns, bay leaf, fresh thyme leaves or 1 -2 tsp dried thyme leaves, unsweetened purple grape juice or 1 cup dry red wine, fruited vinegar (or more to taste), blackberry preserves or 1/4 cup jelly, fresh blackberries or 1 1/2 cups frozen blackberries

pitted dark, sweet cherries in heavy syrup, skinned, boned duck breast halves, salt, divided, chinese five-spice powder, divided, olive oil, chopped shallots, port wine, divided, fat-free , reduced-sodium chicken broth

pastry, sugar, corn starch, salt, sour cherries, dried cherries, almond extract, prepare pastry ., prepare filling : in 3-quart saucepan combine 1/2 cup sugar, the cornstarch, and salt. drain liquid from canned cherries into the saucepan; set cherries aside. stir cherry liquid into sugar mixture until no lumps remain. heat mixture to boiling over medium heat, stirring frequently; continue cooking 1 minute until mixture is clear. stir in reserved cherries, the dried cherries, almond extract, and food coloring, if desired; set aside., heat oven to 400 degrees f. between 2 sheets of floured waxed paper, roll out 1 ball of pastry into an 11-inch round. remove top sheet of paper and invert pastry into 9-inch pie plate, letting excess extend over edge. remove remaining sheet of waxed paper. spoon cherry filling into pastry-lined plate., between sheets of floured waxed paper , roll out remaining pastry to a 9-1/2- by 7-1/2-inch rectangle. remove top sheet of paper from pastry. with fluted pastry wheel or knife, trim long edges to make them even, then cut rectangle lengthwise into fourteen 1/2-inch wide strips., make lattice crust , place 1 strip in center of pie and another at right angle to first strip. place 2 strips, 1 on each side of first strip, about 1/4-inch apart. place 2 more strips, 1 on each side of second strip. continue in this fashion, 2 strips at a time, moving toward edge of pie, until all strips have been used. trim off all strips extending more than 1 inch past rim of pie plate. lift edge of bottom crust over ends of strips. pinch together and flute edge. sprinkle remaining 1 tsp of sugar onto pastry strips. place pie on rimmed baking sheet., bake pie 35 to 40 minutes or until pastry is golden brown and the filling bubbles. cool pie on wire rack 15 to 20 minutes before cutting.

duck, cut in four portions or 4 duck breasts, orange , zest and juice, lemon , zest and juice, red currant jelly, cornstarch, port wine, brandy, fresh watercress and orange slice (to garnish)