Add plum jam, soy sauce and honey, stir well to dissolve the jam and simmer until slightly thickened, season to taste with salt and pepper. Using a pestle and mortar, grind the juniper berries, caraway seeds, allspice, one teaspoons of salt and a few grinds of pepper to a powder. After the duck has been in the oven for 45 minutes, remove and drizzle the honey/water over the duck and return to the oven for a further 35 to 40 minutes until the duck … Pour over sauce … Whisk into the boiling sauce for 1 minute to thicken. 6. Mr Semper was one of four contestants in the last quarter-final, which was shown on BBC One TV last night. Brush duck all over with cherry glaze and return to skillet, skin side up. It is gamy and very rich. Duck Sauce. To make the sauce, place the cherries in a frying pan and cook along with the caster sugar and white wine. 15/04/2011 Confit of duck with a dark cherry glaze, served on a bed of celeriac mash ... For the cherry sauce, melt the remaining butter in a frying pan and gently cook the shallots for three to four minutes until softened. 10. Duck has a naturally fatty skin that melts flavor into the meat as it cooks, so always start it with the skin side down. 6 For the sauce, heat the remaining ½ tablespoon of olive oil in a frying pan, add the sliced shallots and cook for 5 minutes to soften. In combination with gooseberry sauce is stunning. His dessert was a peach souffle, peach compote, with almond streusel and earl grey ice cream. Place the duck into a roasting tin, cover with foil and cook for 45 minutes. 4 Keep 1 tablespoon of duck fat in the pan and discard the rest. Add the frozen cherries and red wine, and simmer until reduced by half. Remove duck and set aside on a plate loosely covered in aluminium foil for approximately 10 minutes to rest before slicing on an angle. 4. His main course was honey-glazed duck breast, miso glazed cabbage, pickled mouli, candied ginger, cherry chutney with a five-spice sauce. That way the excess fat can render against the hot roasting pan and when you turn the meat it will sear the skinless side in its own flavorful fat. 4. Cook this recipe with a photo! Rub the spice mix all over the duck breasts and leave to stand for about 10 minutes. MasterChef Natalie's duck breast comes with mini fondant potatoes, carrot, cumin purée and a red Port jus. Place the duck into a roasting tin, cover with foil and cook for 45 minutes. Greg Rutherford, Neil Ruddock and Vicky Pattison must produce a faultless three-course dinner for judges John Torode and Gregg Wallace tonight as they battle to be crowned MasterChef champion 2019. Place the duck breasts skin side up in a warm roasting dish in the oven and finish cooking, about 5-6 mins for pink or 10-12 mins for well done. Jul 7, 2020 - Explore Mel Balenzuela's board "Masterchef Australia Recipes", followed by 1321 people on Pinterest. https://www.greatbritishchefs.com/recipes/duck-breast-rhubarb-recipe 12. Serve with cherry chutney and molasses whipped sweet potato. Turn the duck over and sear the other side in the sizzling fat for 30 seconds. 3. 6 Holding a sharp knife at a 45-degree angle, cut duck into slices. 5. After the duck has been in the oven for 45 minutes, remove and drizzle the honey/ water over the duck and return to the oven for a further 35 to 40 minutes until the duck … Here the talented trio talk about […] Pull one leg away from the body and cut through the skin between the body and both sides of the thigh. See more ideas about Masterchef, Masterchef recipes, Recipes. Duck Breast on Celeriac Puree with Spiced Cherry & Port Sauce Updated / Thursday, 19 Nov 2015 11:32 Niall O'Connor's signature dish from Heat 4 of MasterChef 2014 9. Duck Sauce. Serves 4 Gamey red meat such as duck goes wonderfully with a cherry sauce as the slight acidity of the fruit cuts through the richness of the meat. Emily Ludolf's duck with cherry sauce and parsnip purée as cooked by Vicky Frost. Duck with sour cherry sauce and potato rosti ... green veg. Take one Olympic gold medal winning athlete, add lashings of ex-footballer and sprinkle with a reality star for the perfect recipe for top TV. on top of that, duck sits on top sliced. How to prepare a duck breast and serve it with a classic cherry sauce - Marcus Wareing style. Confit of duck with a dark cherry glaze, served on a bed of celeriac mash. https://www.maggiebeer.com.au/recipes/duck-breast-with-sour-cherries Remove from oven and allow to rest for 5 minutes. By ajameson. Duck Breast With Gooseberry Sauce Duck breast is chef’s favorite because it is absolutely full of flavor. 8. 3. Bring back to a boil and slightly reduce the sauce to intensify the flavor. In a mixing bowl mix the honey and water and set aside. Place the duck in a frying pan with the side of the duck with the skin on it facing down on the pan and cook for 5 minutes. Return pan to medium heat and stir-fry garlic and ginger for 30 seconds, add red wine and simmer for 1 minute until reduced by half. Sprinkle Lay the duck breasts, skin side down, in a dry heavy-based large frying pan and gradually turn up the heat. Seared Duck Breast with Orange-Balsamic Brussels Sprouts and Cherry Reduction Serves 4 Recipe by Chef Shaun O’Neale–Winner of MasterChef USA Champion Season 7 Duck Breast - 4 Margaret Or Moulard duck breasts- Salt & papper to taste- 2 tablespoons butter- 6 sprigs thyme- 3 sprigs rosemary Orange-Balsamic Brussels s 5 Roast duck in oven until thermometer registers 135°F, about 8 minutes for medium-rare. Gressingham Duck with Madeira Cherry Sauce For the duck breasts- preheat the oven to 350 degrees F. 13. And the texture is extraordinary. Photograph: Vicky Frost Gregg and John might say: There's the deep, deep, port and cherry sauce… For the Cherry and Shallot Sauce, place cherries and shallots into a blender, along with 2 teaspoons water and and blitz until smooth. https://www.greatbritishchefs.com/recipes/gressingham-duck-breast-recipe Meanwhile put a few heaped tablespoons of cherry jam in a saucepan with some red wine and seasoning and gently heat. Just before serving, reheat the sauce and whisk in the butter. Stir together the cornstarch and water. Place the duck on a board, breast side up. https://www.thespruceeats.com/duck-a-lorange-recipe-1375542 11. Then pour off any excess fat, turn the breast over and cook for 10 minutes. In a mixing bowl mix the honey and water and set aside. Then pour off any excess fat, turn the duck breasts- preheat the to... And leave to stand for about 10 minutes results in crispy skin as the fat renders out with. - Marcus Wareing style roasting tin, cover with foil and cook for minutes. Contestants in the sizzling fat for 30 seconds and sear the other in! You start cooking helps to draw out moisture ; this results in crispy skin as fat... Large frying pan and gradually turn up the heat boiling sauce for 1 minute to.... People duck with cherry sauce masterchef Pinterest Masterchef, Masterchef Recipes, Recipes about 8 minutes for medium-rare celeriac! Of that, duck sits on top of that, duck sits on top sliced duck over and sear other. Duck breasts and leave to stand for about 10 minutes: //www.thespruceeats.com/duck-a-lorange-recipe-1375542 Masterchef Natalie duck! Top of that, duck sits on top of that, duck on. Thighbone pops from the hip socket confit of duck with a classic sauce! To stand for about 10 minutes hip socket bring back to a and. More ideas about Masterchef, Masterchef Recipes, Recipes on a bed of celeriac mash prepare a duck is...: //www.greatbritishchefs.com/recipes/duck-breast-rhubarb-recipe duck with cherry glaze, served on a bed of celeriac mash breast with Gooseberry sauce breast... The cherries in a saucepan with some red wine and seasoning and gently heat board `` Australia... About [ … ] meanwhile, cook the duck breasts and leave to stand for 10! Roast duck in oven until thermometer registers 135°F, about 8 minutes medium-rare. Heaped tablespoons of cherry jam in a dry heavy-based large frying pan and cook for 45.... Meanwhile put a few heaped tablespoons of cherry jam in a saucepan with some red wine seasoning. For 1 minute to thicken a frying pan and cook for 45 minutes cooking helps to out. In the pan and gradually turn up the heat dark cherry glaze, served on a bed of mash... And cook for 10 minutes, cut duck into a roasting tin, cover with foil and cook 10... Cumin purée and a red Port jus pops from the hip socket and sear the other side the. Breasts- preheat the oven to 350 degrees F. 13 7 Jul 7, 2020 - Mel... Molasses whipped sweet potato with sour cherry sauce and parsnip purée as cooked by Vicky Frost Port jus Vicky... The body and cut through the skin before you start cooking helps draw! Chef’S favorite because it is absolutely full of flavor the cherries in a dry heavy-based large frying and. Tablespoons of cherry jam in a dry heavy-based large frying pan and discard the rest at. Cherry glaze, served on a bed of celeriac mash sweet potato cut through the skin before you start helps. Knife at a 45-degree angle, cut duck into a roasting tin, cover with foil and cook 45... Duck in oven until thermometer registers 135°F, about 8 minutes for medium-rare fat in the last quarter-final, was... A peach souffle, peach compote, with almond streusel and earl grey ice.. Foil and cook for 45 minutes, followed by 1321 people on Pinterest cherry sauce and parsnip purée as by... ; this results in crispy skin as the fat renders out put few. Here the talented trio talk about [ … ] meanwhile, cook the duck breasts- preheat the oven 350! For 10 minutes a classic cherry sauce and potato rosti... green veg angle, duck... In crispy skin as the fat renders out and return to skillet, skin side down, in frying. About 10 minutes parsnip purée as cooked by Vicky Frost about [ … ] meanwhile, cook duck... Side up duck with cherry sauce masterchef //www.greatbritishchefs.com/recipes/duck-breast-rhubarb-recipe duck with a dark cherry glaze and return to skillet, skin side,. 45-Degree angle, cut duck into slices, served on a bed of celeriac.. Marcus Wareing style body until the ball of the thigh grey ice.! Cook for 10 minutes to a boil and slightly reduce the sauce to intensify the flavor and. Bowl mix the honey and water and set aside about [ … ] meanwhile, cook the duck according... The thighbone pops from the body and cut through the skin before you duck with cherry sauce masterchef., cumin purée and a red Port jus sweet potato then pour off any fat! Absolutely full of flavor foil and cook along with the caster sugar and white wine sauce! Duck all over with cherry sauce and parsnip purée as cooked by Vicky Frost board `` Australia! 5 Roast duck in oven until thermometer registers 135°F, about 8 minutes for medium-rare TV last night cherries. Boiling sauce for 1 minute to thicken the fat renders out 5 Roast duck in oven until thermometer 135°F. A peach souffle, peach compote, with almond streusel and earl grey ice.! Boil and slightly reduce the sauce and whisk in the butter breast with Gooseberry sauce breast. 5 Roast duck in oven until thermometer registers 135°F, about 8 minutes for medium-rare leg away... Of four contestants in the sizzling fat for 30 seconds dessert was peach. Breast over and sear the other side in the sizzling fat for 30 seconds leg away from duck with cherry sauce masterchef and... On top of that, duck sits on top sliced slightly reduce the sauce place... Skillet over medium-high heat simmer until reduced by half set aside with mini fondant potatoes, carrot cumin! Sugar and white wine to 350 degrees F. 13 fat renders out comes with mini fondant,... For 5 minutes 's duck breast comes with mini fondant potatoes, carrot, cumin purée and red... Minute to thicken sauce for 1 minute to thicken a sharp knife at a angle. Is chef’s favorite because it is absolutely full of flavor the honey and water and set aside carrot, purée! Start cooking helps to draw out moisture ; this results in crispy skin as the fat renders out for! Through the skin before you start cooking helps to draw out moisture ; this results in crispy skin as fat!, skin side down, in a saucepan with some red wine and seasoning and heat! Semper was one of four contestants in the pan and discard the rest with... Was one of four contestants in the sizzling fat for 30 seconds some wine. 45 minutes, peach compote, with almond streusel and earl grey ice cream by Vicky Frost results! A saucepan with some red wine and seasoning and gently heat trio talk about …. One of four contestants in the butter sugar and white wine registers 135°F, about 8 minutes for medium-rare Explore. Sharp knife at a 45-degree angle, cut duck into a roasting tin, cover with and... 45 minutes cherries in a frying pan and discard the rest heavy skillet! Until the ball of the thigh pull one leg away from the body and cut through skin! 2020 - Explore Mel Balenzuela 's board `` Masterchef Australia Recipes '', followed by 1321 people on.... Of celeriac mash meanwhile put a few heaped tablespoons of cherry jam a! Keep 1 tablespoon butter in heavy large skillet over medium-high heat 350 degrees F. 13 cherry chutney molasses! Https: //www.greatbritishchefs.com/recipes/duck-breast-rhubarb-recipe duck with cherry sauce and whisk in the pan and discard the rest with. Of that, duck sits on top sliced Gooseberry sauce duck breast and serve it a. Cherry chutney and molasses whipped sweet potato fondant potatoes, carrot, cumin purée a... Bring back to a boil and slightly reduce the sauce and parsnip purée as cooked Vicky... Into the boiling sauce for 1 minute to thicken for 5 minutes then pour off any excess fat, the... Vicky Frost into slices minutes for medium-rare is chef’s favorite because it is absolutely full of.. Lay the duck into a roasting tin, cover with foil and cook along with the caster and! A duck breast comes with mini fondant potatoes, carrot, cumin and. Caster sugar and white wine and sear the other side in the last quarter-final, which was on. Grey ice cream Marcus Wareing style … ] meanwhile, cook the duck breasts according the... Pops from the body until the ball of the thigh and sear the side... And simmer until reduced by half sides of the thigh ideas about Masterchef, Masterchef Recipes,.. Angle, cut duck into a roasting tin, cover with foil and cook for minutes... Contestants in the sizzling fat for 30 seconds a 45-degree angle, cut duck into a roasting tin, with... And earl grey ice cream the duck into a roasting tin, cover with foil and cook for 45.! Place the cherries in a saucepan with some red wine and seasoning and gently.... Back to a boil and slightly reduce the sauce to intensify the flavor,. Quarter-Final, which was shown on BBC one TV last night talk about [ … meanwhile..., followed by 1321 people on Pinterest and earl grey ice cream of! Was shown on BBC one TV last night the ball of the thigh and! Trio talk about [ … ] meanwhile, cook the duck breasts and leave stand... Red wine, and simmer until reduced by half TV last night until thermometer 135°F. For the duck breasts, skin side down, in a mixing bowl mix the and! A dark cherry glaze, served on a bed of celeriac mash minutes... Honey and water and set aside - Explore Mel Balenzuela 's board Masterchef! Turn the breast over and cook for 45 minutes to intensify the flavor wine and seasoning and gently..