Pan Sauteed Duck Breasts with Orange & Black Cherry Sauce

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Pan Sauteed Duck Breasts with Orange & Black Cherry Sauce

Postby Indaswamp » Fri Dec 09, 2011 7:59 pm

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:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

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Re: Pan Sauteed Duck Breasts with Orange & Black Cherry Sauce

Postby Tiburon5 » Sat Dec 10, 2011 8:15 pm

if you where to make one of you duck recipes every day, never useing the same one twice..... how many days could you go???? :huh: you sure do seem to have a lot :yes:
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Re: Pan Sauteed Duck Breasts with Orange & Black Cherry Sauce

Postby Indaswamp » Sat Jan 14, 2012 11:22 pm

Bump....gonna cook this again soon, We've been smacking the ducks pretty good!!
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

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Re: Pan Sauteed Duck Breasts with Orange & Black Cherry Sauce

Postby Gen. Lee » Wed Jan 18, 2012 5:41 pm

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Tried your recipe tonight. Didn't have black cherry preserves so I substituted blackberry preserves without the brown sugar. Turned out delicious, but I think a bit of that brown sugar would have made it even better. Used Gran Marnier for the orange liqueur...
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Pan Sauteed Duck Breasts with Orange & Black Cherry Sauce

Postby Redbeard » Thu Jan 19, 2012 11:21 am

I highly recommend this recipe. Will be making it this weekend for some friends
"Jedge, y' know, suh, us all has ouh good an' ouh bad days wid de ducks. Yes, my lawdy, us sho' do. Dey's times whin de ducks flies all ovah ev'ything an' ev'ybody, an' still us kain't none o' us hit nuthin'- lak me an' you wuz' dis mawnin' "
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Re: Pan Sauteed Duck Breasts with Orange & Black Cherry Sauce

Postby Indaswamp » Thu Jan 19, 2012 12:29 pm

Redbeard wrote:I highly recommend this recipe. Will be making it this weekend for some friends

:thumbsup: :yes:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

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Re: Pan Sauteed Duck Breasts with Orange & Black Cherry Sauce

Postby Indaswamp » Tue Jan 24, 2012 2:27 pm

Picture from the night I cooked it...had a bowl of Duck and Cauliflower soup on the side. :thumbsup:
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The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Pan Sauteed Duck Breasts with Orange & Black Cherry Sauce

Postby Gen. Lee » Tue Jan 24, 2012 3:49 pm

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...
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Re: Pan Sauteed Duck Breasts with Orange & Black Cherry Sauce

Postby Indaswamp » Tue Jan 24, 2012 3:57 pm

Gen. Lee wrote: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:
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Re: Pan Sauteed Duck Breasts with Orange & Black Cherry Sauce

Postby Buffler » Tue Jan 24, 2012 5:51 pm

Was that duck and cauliflower with a smoked duck stock? have you ever considered a Ukrainian duck blood soup?
Ahhh crap.
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Re: Pan Sauteed Duck Breasts with Orange & Black Cherry Sauce

Postby Indaswamp » Tue Jan 24, 2012 6:06 pm

Buffler wrote:Was that duck and cauliflower with a smoked duck stock? have you ever considered a Ukrainian duck blood soup?

yes to the first, no to the second...
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

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Re: Pan Sauteed Duck Breasts with Orange & Black Cherry Sauce

Postby aggie2011 » Wed Jan 25, 2012 9:25 am

I'll be trying this recipe out tonite. I'll take some pics and post them up for you guys. :thumbsup:
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Re: Pan Sauteed Duck Breasts with Orange & Black Cherry Sauce

Postby Buffler » Wed Jan 25, 2012 6:45 pm

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?
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Re: Pan Sauteed Duck Breasts with Orange & Black Cherry Sauce

Postby Indaswamp » Wed Jan 25, 2012 6:59 pm

Buffler wrote: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:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Pan Sauteed Duck Breasts with Orange & Black Cherry Sauce

Postby aggie2011 » Thu Jan 26, 2012 2:36 pm

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!
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Re: Pan Sauteed Duck Breasts with Orange & Black Cherry Sauce

Postby Indaswamp » Sat Feb 04, 2012 7:35 am

aggie2011 wrote: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!
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Save the Marsh, Eat a Nutria!

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Re: Pan Sauteed Duck Breasts with Orange & Black Cherry Sauce

Postby ByersFarm » Sat Feb 04, 2012 10:53 am

Now I have to try this one.
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Re: Pan Sauteed Duck Breasts with Orange & Black Cherry Sauce

Postby Indaswamp » Sat Jun 16, 2012 2:43 pm

Bump...I will be cooking this one again soon.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Pan Sauteed Duck Breasts with Orange & Black Cherry Sauce

Postby Indaswamp » Sun Jul 29, 2012 10:35 pm

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 Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Pan Sauteed Duck Breasts with Orange & Black Cherry Sauce

Postby Indaswamp » Mon Jul 30, 2012 6:17 pm

Indaswamp wrote: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:
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Save the Marsh, Eat a Nutria!

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Re: Pan Sauteed Duck Breasts with Orange & Black Cherry Sauce

Postby Cujo1 » Sat Aug 25, 2012 8:15 pm

This will be attempted Monday!
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Re: Pan Sauteed Duck Breasts with Orange & Black Cherry Sauce

Postby Indaswamp » Sat Aug 25, 2012 9:07 pm

Cujo1 wrote: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:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Pan Sauteed Duck Breasts with Orange & Black Cherry Sauce

Postby Cujo1 » Sun Aug 26, 2012 4:28 pm

Indaswamp wrote:
Cujo1 wrote: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
All turkeys must die!


bighop wrote:Destined to be a child of the system now. Bounced around from house to house, abused, mistreated, earning his way on the streets. There's probably an expensive crack habit and a pair of those hind-leg wheels in his near futre.
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Re: Pan Sauteed Duck Breasts with Orange & Black Cherry Sauce

Postby Indaswamp » Sun Aug 26, 2012 5:23 pm

Cujo1 wrote:
Indaswamp wrote:
Cujo1 wrote: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:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Pan Sauteed Duck Breasts with Orange & Black Cherry Sauc

Postby Gen. Lee » Thu Feb 14, 2013 4:35 pm

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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