Duck Breasts with Citrus Port Cherry Sauce

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Is the Sugar Land review for real? He gives this one star? He hasn't actually made it, he hasn't actually tried it on other types of meats, but he dislikes it because he can't find duck breasts? Are you kidding me. Don't waste our time with worthless reviews.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Yummy! I decided to make this recipe because I had all of the ingredients on hand. It was easy to make and turned out very well. It seems like most of the duck breast recipes on this website are by Emeril and contain about 20 ingredients. I like his cooking but sometimes his recipes are too involved. This recipe shows that you don't need a ton of ingredients to make a good dish. I used dried cherries instead of frozen and added a little butter to finsh off the sauce. Great flavors. I agree with a previous reviewer that you need to change the cooking time according to your stove. My duck turned out medium but still tasted great.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Fantastic and easy recipe. I tire of people no giving recipes good reviews if they make their own substitutions. I made this as directed and it was nummy in my tummy.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I watched Claire make this recipe and it looks wonderful. Why didn't she include the size and weight of each duck breast..........or is this a novice question?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was the first time ever that I tasted duck, and it was delicious! The recipe is very easy and fool-proof. I used a can of Oregon Bing Cherries instead of frozen and it was fabulous. Also, I purchased 4 fresh duck breasts, 2 of which I froze to make a month later-- the recipe is amazing every time. Scoring the skin before searing resulted in a very pretty design and prevented the breast from curling up. The cauliflower and potato gratin was the perfect side dish and Claire's Earl Grey Tea Cookies were the finishing touch.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very good recipe-you'd never expect something so elegant to be so easy! I used pork and substituted sangria for the port since I didn't have any.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Tina:

You could certainly substitute a different protein for duck. The technique for cooking the duck breast is unique to duck; I definitely would not cook a chicken breast that way. But a well-cooked chicken breast would enjoy the sauce, as would pork (tenderloin or chops or another game bird, such as quail or pheasant. With such a sweet sauce, the richer the meat the better, so emu, elk, or venison would also be great. In fact, I would use any of them sooner than chicken.

Think of the duck and the sauce as two completely distinct entities. Cook your protein as best fits, and cook the sauce as prescribed. Since you won't have the rendered duck fat, substitute a different fat: oil or pork fat.

For those new to cooking duck breast, use the "ten minutes on medium high" as a guideline. Medium high varies from stove to stove, and the amount of fat varies from duck to duck. Mine took only 6 minutes (this time. Three minutes on the other side, twelve minutes in the oven, and it was a perfect medium-rare.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I saw this on your show today and it looks good. But I was wondering if you could do the same thing with chicken if your not able to get duck in my area? I watch the cooking show all the time and I try alot of the recipes that are showed. Sometimes I do a littlle switching on indeg.