44941 gordon ramsays duck breast port Recipes

  • Susan's  Duck Breast With Fig and Port Sauce
    duck breast halves, olive oil, fresh thyme, minced and
    10 More
    duck breast halves, olive oil, fresh thyme, minced, garlic powder, paprika, salt & pepper, beef stock or 1 cup beef broth, chicken stock or 1 cup chicken broth, butter, shallot, minced, port wine, fig preserves, flour
    30 min, 13 ingredients
  • Duck with Port-Cherry Sauce
    soy sauce, sherry, duck breast halves and
    7 More
    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
    10 ingredients
  • Seared Duck Breast With Grapefruit Sake Reduction ...
    duck breasts, reduction, shallots minced, oil, honey, sake and
    10 More
    duck breasts, reduction, shallots minced, oil, honey, sake, ruby red grapefruit juice, port wine, lime juice, soya, celery salad, celery batons peeled, green onion match stick, grapeseed oil, soya, sea salt
    16 ingredients
  • Duck Breast with Cherry-Pepper Sauce
    pitted tart red cherries in water, undrained, olive oil and
    11 More
    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
    13 ingredients
  • Crispy Balsamic Duck  Breasts
    duck breast halves, balsamic vinegar and
    2 More
    duck breast halves, balsamic vinegar, salt and pepper, to taste, extra balsamic vinegar, for drizzling (optional)
    20 min, 4 ingredients
  • Duck Breasts With Balsamic Cherry Glaze
    balsamic vinegar, honey (orange blossom) and
    5 More
    balsamic vinegar, honey (orange blossom), dried tart cherry, cayenne pepper, boneless duck breasts, salt and pepper, to taste, fresh sage leaves
    45 min, 7 ingredients
  • Duck Breasts With Shallots and Port Duck Breasts With Shallots and Port
    boneless duck breast halves, skin on (7-8 oz each) and
    11 More
    boneless duck breast halves, skin on (7-8 oz each), port wine, shallot, minced, garlic, minced, onion, minced, dried tarragon, crushed, salt and pepper, to taste, dried thyme, crushed, butter, brown sugar, red wine vinegar, arrowroot , dissolved
    50 min, 12 ingredients
  • Duck Breast With Grapes, Turnips and a Port Emulsion Duck Breast With Grapes, Turnips and a Port Emulsion
    pekin duck breasts, salt & freshly ground black pepper and
    10 More
    pekin duck breasts, salt & freshly ground black pepper, fresh thyme, garlic clove, crush slightly but unpeeled, cold unsalted butter, cut into 1-inch cubes, shallots, ruby port, freshly ground coriander seed, red wine vinegar, butter or vegetable oil, for sauteing, turnips, cut into medium dice, assorted grapes, halved and seeded
    50 min, 12 ingredients
  • Duck Breast with Grapes, Turnips and a Port Emulsion Duck Breast with Grapes, Turnips and a Port Emulsion
    pekin duck breast, salt and freshly ground black pepper and
    10 More
    pekin duck breast, salt and freshly ground black pepper, fresh thyme, garlic , crush slightly but unpeeled, cold unsalted butter cut into 1-inch cubes, shallots, ruby port, freshly ground coriander seed, red wine vinegar, butter or vegetable oil for sauteing, turnips, cut into medium dice, assorted grapes, halved and seeded
    12 ingredients
  • Duck Breasts with Citrus Port Cherry Sauce (Claire Robinson) Duck Breasts with Citrus Port Cherry Sauce (Claire Robinson)
    boneless duck breasts and
    5 More
    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
    35 min, 6 ingredients
  • Seared Duck Breast with Grape Sauce (Anne Burrell) Seared Duck Breast with Grape Sauce (Anne Burrell)
    duck breasts, kosher salt, extra-virgin olive oil and
    5 More
    duck breasts, kosher salt, extra-virgin olive oil, seedless red grapes, bacon , cut into lardons, port wine, red wine vinegar, chicken stock
    35 min, 8 ingredients
  • Duck Breast with Roasted Peaches and Walnut-Parsley Fried Rice Duck Breast with Roasted Peaches and Walnut-Parsley Fried Rice
    jasmine rice, soy sauce and
    18 More
    jasmine rice, soy sauce, fresh lime juice (from 2 medium limes), fresh ginger, finely chopped (from 2-inch-long knob), garlic, finely chopped, sesame oil, vegetable oil , plus more if needed to add to duck fat, peaches, unpeeled, halved vertically and pitted, sugar, boneless duck breasts with skin, coarse sea salt or other coarse salt, freshly ground pepper, preferably white, veal or duck demi-glace, unsalted butter, shallot, finely chopped, walnut pieces, toasted and chopped, fresh parsley leaves, coarsely chopped, chicken stock or low-sodium chicken broth, mixed micro greens, fresh chives, finely chopped
    20 ingredients
  • Smoked Réveillon Duck Breast and Confit Leg Smoked Réveillon Duck Breast and Confit Leg
    duck legs, duck breasts , deboned, syrup, water and
    27 More
    duck legs, duck breasts , deboned, syrup, water, brown sugar, kosher salt, liquid smoke flavoring, olive oil, bay leaves, springs fresh thyme, garlic cloves, minced, cracked black pepper, kosher salt, garlic, shallots, minced, arborio rice, chicken stock or 4 cups duck stock, warmed, fresh thyme, roquefort cheese, parmesan cheese, roasted pecan pieces, scallions, chopped, salt and black pepper, to taste, olive oil, syrup, beef gravy (heinz homestyle ), salt and pepper, to taste, foie gras , 1 oz each, salt and pepper, to taste
    24 min, 31 ingredients
  • Roasted Duck Breast with Cherry Sauce Roasted Duck Breast with Cherry Sauce
    duck breasts , 6 to 8 oz each, shallots, finely chopped and
    6 More
    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)
    15 min, 8 ingredients
  • Duck Breasts with Coriander, Endive, and Sweet-and-Sour Orange Sauce Duck Breasts with Coriander, Endive, and Sweet-and-Sour Orange Sauce
    heads of belgian endive, sugar, salt, fresh orange juice and
    12 More
    heads of belgian endive, sugar, salt, fresh orange juice, chicken stock or canned low-salt chicken broth, red wine vinegar, sugar, whole coriander seeds, fresh orange juice, chicken stock or canned low-salt chicken broth, grated orange peel, duck breasts (each about 7 oz), excess skin trimmed, unsalted butter, olive oil, honey, whole coriander seeds, coarsely crushed
    16 ingredients
  • Cinnamon Scented Duck Breast With a Balsamic Reduction Cinnamon Scented Duck Breast With a Balsamic Reduction
    duck breasts, salt, pepper, ground cinnamon, fine sugar and
    4 More
    duck breasts, salt, pepper, ground cinnamon, fine sugar, balsamic vinegar, ground cinnamon, honey
    25 min, 9 ingredients
  • Marinated Pan- Roasted Duck Breasts Marinated Pan- Roasted Duck Breasts
    duck breasts , preferably magret (6-8 oz each), white wine and
    6 More
    duck breasts , preferably magret (6-8 oz each), white wine, soy sauce, garlic, chopped, fresh tarragon, fresh coarse ground black pepper, butter, sherry wine
    12 hour 15 min, 8 ingredients
  • Balsamic Duck Breasts and Asparagus Purée Balsamic Duck Breasts and Asparagus Purée
    duck breasts, salt & pepper, balsamic vinegar and
    5 More
    duck breasts, salt & pepper, balsamic vinegar, asparagus, sliced and steamed, yukon gold potato, peeled, boiled, mashed, olive oil, mesclun, leaves radicchio
    35 min, 8 ingredients




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