Duck Breasts with Citrus Port Cherry Sauce
Show: 5 Ingredient Fix
Episode: French Bistro at Home
Rate This RecipeRead users' reviews (28)
- Recipe categories: Fruit, Cherry, Poultry, Duck,
- recipe
- ratings & reviews(28)
Browse Reviews by Keywordnew!
COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Oven Roasted Shrimp and Garlic
(03:29)
-
Paula's Summer Macaroni Salad
(00:02:05)
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
Funky Fried Chicken
(03:31)
-
Easy Rice Bake Casserole
(02:57)
-
Easy Party Appetizers
(01:47)
-
Three Simple Appetizers
(02:38)
-
Mac and Cheese Throwdown
(03:01)
-
A Star Is Chopped
(00:42:00)
-
Paula's Broccoli Salad Recipe
(02:36)
-
Oven Roasted Shrimp and Garlic
-
Photo Galleries
-
30 Essential Summer Foods
30 Photos
-
Ina Garten's Top 5 Places to Eat in Long Island
5 Photos
-
Recipe of the Day: What to Cook in June 2013
36 Photos
-
Easy Summer Party Recipes
8 Photos
-
Healthy Chicken Recipes
41 Photos
-
Homemade BBQ Sauce Recipes
14 Photos
-
Top Cheeseburger Recipes
18 Photos
-
Best BBQ Rib Recipes
26 Photos
-
4th of July Desserts
11 Photos
-
Healthy Summer Sides
27 Photos
-
30 Essential Summer Foods
-
Topics
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 28
Showing 11-20 of 28
Sort by:
SELECT
By wts8w3
on May 29, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Wonderfully easy recipe. Came out perfect on my first try and I'd never cooked duck before. One of those recipes that when you see it on TV you think it can't be that easy but when you try it yourself, you're surprised to find out that it is. Skin came out crispy and duck was moist, and flavorful. Got complements from my whole family. Thanks FoodTV!
By bmyers146
on May 29, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The duck came out wonderful; a nice medium for us using the guidelines given. I did pat dry the skin first on the duck before saueting, which resulted in a nice crispy crust. The duck was wonderful on its own, but the sauce only enhanced it (nice, slightly sweet. Paired with a Merlot, and my husband and I were ready to enjoy a wonderful meal!
By 415N
on April 08, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
No oil is suggested when searing the duck, should one sear on a dry non-stick pan or was a drop of oil recommended?
By Midmodtom
on January 10, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
If you want crispy duck skin, you need to start by pouring boiling water over room temp breasts twice, dry them well, then cover and refrigerate (best to do this in the morning if you're making the duck that evening. Follow Claire's directions from there. You'll be that much happier with the results.
By kennywayne88_11...
seabrook, NH
on December 18, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Easy and Very Good
By cloug59763_11773944
Greenfield, IN
on September 14, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Thank you Claire for the wonderful recipe! I am catering a friends wedding and they have decided upon Duck Breasts. So, I tried this recipe over the weekend to test it out...and this is going to be perfect and WOW all of the guests as well as the Bride and Groom!
By amld30_6867656
riverhead, NY
on April 10, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My husband loves duck, but is usually disappointed in duck served in restaurants...the skin is never crispy enough, no matter how he assures the server that he will not cumplain if it is a little overdone..he wants a crispy skin!..I was thinking of trying this with a whole duck? Any thoughts?
By lillie trichrome
Washington, DC
on March 28, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this recipe verbatim, except that I couldn't find the cherries frozen, so I used canned Bing cherries that I rinsed. Easy, quick, incredibly delicious. Thank you Claire for an easy, rewarding treat!
By alye_12320850
Houston, 83
on March 03, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
As for the sugarland comment, what a load of Crap.
I live in Houston Texas, and I made this for a party. My only difference was serving, I sliced the duck thin and made it look like wavy ribbon on skewers for a party. We have duck all over the state.
This was fabulous, and also I'd like to recommend the Spinach Cabonara was amazing too!
By rbarovsky_8732006
Walnut Creek, CA
on December 25, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe was yummy with chicken breasts, too. I browned the chicken breasts, removed them from the pan, sauteed the shallots, added the liquid and cherries (I also used Oregon canned cherries. Them I put the breasts back in the pan, covered them and roasted them in the oven for 30 minutes on 325. Yummy!