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Ingredients For A Fabulous Life
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This is one of the most fabulous Fall recipes I have in my arsenal. Crispy Duck Breast with Balsamic Cherry Sauce was created as the entrée for a Romantic Al Fresco Dinner for Two. And it was certainly a night to remember! The romantic ambiance, an outdoor venue, some wine, a candlelit dinner…
But I’ll tell you more about that a little later in this post!
Now let’s talk about how to cook a perfectly crispy, perfectly cooked duck breast, shall we?
Here’s the best process I’ve found for preparing and cooking a fabulously tasty breast of duck. Oh, and the perfect sauce to complement this gorgeous piece of poultry too. I can tell you that my hubby is absolutely in love with this recipe for Crispy Duck Breast with Balsamic Cherry Sauce.
Use only stainless or cast-iron pan (non-stick is a NO-NO) for even cooking and crispy skin.
After a minute or two of cooking, you’ll see that the ends of the skins, or “tails” will contract upwards. Use tongs to press the tails down to brown them for about 60 seconds or so. This will ensure evenly browned and crispy skin.
LET THE DUCK COOK FAST & UNDISTURBED
Now the duck is cooking at a fast sizzle and CAN’T be disturbed. Three-quarters of the total cooking time is done on the skin side.
For a lovely MEDIUM/MEDIUM-RARE cooked duck breast:
As the allotted skin-side cooking time approaches listen to the pan for a change in the “sizzle”. When it slows down, that’s when you want to turn the duck breasts over.
NAN’S TIP: As soon as you turn the skin side up, give it a sprinkling with kosher salt for yummy, crispy skin.
Cook the second side of the duck breasts for much less time:
Lastly, stand the breasts on their “thick” side, leaning against the side of the pan, enabling the meat to cook more evenly. Let them cook for 30 to 90 seconds on their sides depending on the size of your breasts.
GIVE THE DUCK A REST
Remove the duck breasts from the pan and let them rest on a cutting board, SKIN SIDE UP.
Duck breasts can be sliced from either end, but I usually start from the thicker side.
If serving the duck with a sauce, place the slices domino-style ON TOP of the sauce to keep the skin as crisp as possible.
The combination of a perfectly cooked piece of duck with a fruity sauce, is always a delectable bite-full. When you try this Balsamic Cherry Sauce recipe, you’ll know what perfection can taste like.
I’ve used a combination of both dried and fresh dark cherries to make a deeply-fruity sauce. And then it’s taken over the top by a balsamic vinegar reduction that lends a depth of flavor that’s magical.
And don’t stop at duck either, it’s also incredible with chicken and pork too! Domino slices of a gorgeous pork tenderloin on top of some Balsamic Cherry Sauce, and you’ll understand its fruity versatility!
Now let’s talk about how to put this whole menu and evening together!
I don’t do “cookie cutter” parties. So why would I want to plan a “cookie cutter” Romantic Al Fresco Dinner for Two?
The answer is, I wouldn’t! I’ve read tons of articles touting 25 Ideas for a Romantic Evening. 50+ Great Ways to Be Romantic. Or even 100 Romantic Gifts to Give Your Hubby. Whew, they make me tired just reading the titles!
I can’t help but think like a Lifestyle Diva. When I plan a party, my creativity and personal touches are what makes them truly special. And that’s exactly how I want you to approach your Romantic Al Fresco Dinner for Two.
CLICK HERE TO READ THE ENTIRE POST: ROMANTIC AL FRESCO DINNER FOR TWO
And here’s the rest of the menu:
MUSHROOM ISRAELI COUSCOUS PILAF
ROASTED STONE FRUITS AND ICE CREAM IN PUFF PASTRY
White Chocolate Dalmatian Mousse
Mocha Hazelnut Specialty Coffee
Pink Panna Cotta with White Chocolate and Cherries + Valentine’s “Love Tokens” PDF
Chilled Mussels in Tangy Vinaigrette
Chocolate Dipped Glitter Hearts
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Duck breasts pan-seared to a crispy finish served with a fabulous Balsamic Cherry Sauce. Perfect for a romantic dinner for two!
LET THE DUCK COOK FAST & UNDISTURBED
WHEN TO TURN THE BREASTS OVER?
GIVE THE DUCK A REST
Remove the duck breasts from the pan and let them rest on a cutting board, SKIN SIDE UP. ·
SMALL, THINNER BREASTS – 1-2 minutes ·
MEDIUM SIZED WOOD/WIGEON BREASTS – 5 minutes·
LARGE MALLARD OR DOMESTIC BREASTS – up to 10 minutes
TIP: For a smooth sauce, cool the sauce for 5 minutes, whirl in blender until smooth and reheat over low heat before serving.
Calorie counts and nutritional information will vary according to the amount of sauce and other ingredients consumed.