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Pan Sauteed Duck Breasts with Orange & Black Cherry Sauce

7K views 25 replies 8 participants last post by  Indaswamp 
#1 ·
MMMMMMM!

Had a buddy leave some field dressed ducks in one of our ice chests after a hunt...he told us to "do something with them", so we ate them that night! Here's what we did.

Pan Sauteed Duck Breasts with Orange Liquer and Black Cherry Sauce

10-12 wild duck breasts-no skin.
cajun poultry seasoning
4 Tbsps. Olive oil
1/2 cup finely diced onions
1 Tbsp. minced garlic
3/4 cup Orange Liquer
1~2 Tbsps brown sugar (if unsweetened preserves are used)
1/2 cup Black Cherry preserves
1 Tbsp. real lemon juice
1/4 tsp. dried thyme
1 stick of real butter cut into 8-10 pieces
salt and cracked black pepper to taste

To Cook:

Heat olive oil over Med. High heat in a 12" saute pan. place duck breasts on a baking sheet and pat dry with paper towels. season duck breasts on both sides with cajun poultry seasoning. Sear duck breasts (in two batches) 3-4 minutes per side and remove to a plate to rest. In the same pan, add onions and garlic, saute 4-5 minutes until onions are clear. Add Orange liquer and stir in until pan drippings are loose. Add lemon juice and pour in liquid on plate from resting duck breasts into the sauce pan-(do not add the duck breast yet!) reduce the liquid to 1/2 volume. Reduce heat to med. low, add Black Cherry preserves and brown sugar and stir to melt preserves. Add dried thyme and stir. cook 2 minutes, then add butter a few pats at a time and stir constantly until all is incorporated. Season to taste with salt and cracked black pepper.

To serve:

slice two breasts cross grain and fan out on a plate. cover the duck with the sauce, just enough...don't drown it in the sauce.
Serve with a side salad and a nice Pinot Noir!

Indulge my friends!! :beer:
 
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#5 ·
I highly recommend this recipe. Will be making it this weekend for some friends
 
#8 ·
I liked the recipe so much that I am thinking of trying it on a swan breast or two. Ever use the recipe on geese or swan? Their breasts might be too thick for the searing to work well...

I used Gran Marnier for the orange liqueur. Do you use something different?

I did get hold of some black cherry preserves. I subsituted homemade blackberry preserves last time, and they weren't quite sweet enough on their own and I didn't add the brown sugar as suggested...

Your photo looks great. It could run in a gourmet magazine...
 
#9 ·
Gen. Lee said:
I liked the recipe so much that I am thinking of trying it on a swan breast or two. Ever use the recipe on geese or swan? Their breasts might be too thick for the searing to work well...

I used Gran Marnier for the orange liqueur. Do you use something different?

I did get hold of some black cherry preserves. I subsituted homemade blackberry preserves last time, and they weren't quite sweet enough on their own and I didn't add the brown sugar as suggested...

Your photo looks great. It could run in a gourmet magazine...
Never tried it on goose... just created that recipe couple of days before I started the thread.
I'd suggest butterflying the larger goose breasts, and for the swan, I'd cut 3/4" steaks cross grain and cook them like that so they will cook to med. rare easily.
the sugar you are going to have to adjust on the fly by tasting....too much and it'll over power the sauce. :thumbsup:
 
#14 ·
Buffler said:
I love making stock. I am a soup making fool. Would you care to give up your technique and ingredients to a smoked duck stock?
Here is the basic recipe I follow for a duck stock.
http://www.jfolse.com/recipes/soups/meat09.htm
but for smoked duck stock-I dry the whole bird, then coat with a little cane syrup to get the smoke to stick...I fire up the smoker and heavy smoke them for 1~1.5 hours with pecan hulls/wood. then I put them in the pot for stock. :thumbsup:
 
#15 ·
Welp, I tried this one out last night. I didn't get any pictures because I was too hungry to slow down. That was the best duck I've ever eaten. Thanks for sharing this one Swamp!
 
#16 ·
aggie2011 said:
Welp, I tried this one out last night. I didn't get any pictures because I was too hungry to slow down. That was the best duck I've ever eaten. Thanks for sharing this one Swamp!
:thumbsup: glad you enjoyed it!
 
#20 ·
Indaswamp said:
Next time I Sous Vide Duck breasts and make this sauce, I'm going to season the duck breasts with Dis N Dat Poultry seasoning and a little crushed coriander seed.
The guys at the fire station got slammed with calls last night and this morning...crazy day...we postponed the snapper mardi gras there, so I pulled out some duck breasts and cooked this again....WOW it's good with a little coriander!! :thumbsup:
 
#22 ·
Cujo1 said:
This will be attempted Monday!
sous vide or pan saute'ed?

if you pan saute' don't over cook 'em!!! 3 minutes per side on a mallard breast-med. high heat and that's it!! remove them ta a plate to keep warm and rest while you make the sauce....and use the dripping s from the rested breasts in the sauce. :thumbsup:
 
#23 ·
Indaswamp said:
Cujo1 said:
This will be attempted Monday!
sous vide or pan saute'ed?

if you pan saute' don't over cook 'em!!! 3 minutes per side on a mallard breast-med. high heat and that's it!! remove them ta a plate to keep warm and rest while you make the sauce....and use the dripping s from the rested breasts in the sauce. :thumbsup:
pan sauted
 
#24 ·
Cujo1 said:
Indaswamp said:
Cujo1 said:
This will be attempted Monday!
sous vide or pan saute'ed?

if you pan saute' don't over cook 'em!!! 3 minutes per side on a mallard breast-med. high heat and that's it!! remove them ta a plate to keep warm and rest while you make the sauce....and use the dripping s from the rested breasts in the sauce. :thumbsup:
pan sauted
:thumbsup: I think you will enjoy it. :beer:
 
#25 ·
Took another crack at this recipe, since I liked it so much the first time. Went with the black cherry preserves this time instead of blackberry preserves...

It's so good that you almost want never to try anything different...Ducks used include a couple of widgeons, a couple of pintails, and a black duck...

 
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