Duck Breast with Pomegranate Cherry Red Wine Sauce

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Duck Breast with Pomegranate Cherry Wine Reduction

Marinade
1 cup cherry juce

3 tablespoon Cabernet Sauvignon or Pinot Noir
2 shallots, chopped
2 cloves of garlic, chopped
2 tablespoons honey
1 teaspoon dried thyme
1 cup vegetable oil
A grind of black pepper

 6 boneless duck breast halves, skin-on

Enough olive oil to just coat a sauté pan

Instructions:
Combine all of the marinade ingredients.

Trim the excess fat from the duck breasts.   Using a sharp knife, made a cut through the skin only in a diamond fashion.  Do not cut through the meat.  Marinate the ducks for 2 to 8 hours.  When ready to cook, remove from marinade and blot with a paper towel.  Season lightly with salt and pepper.

Heat enough oil to just coat the bottom of a sauté pan.    When oil begins to just smoke, add the duck breast and sear them until the skin is brown.    Turn the breast over and cook for another 3 to 4 minutes.    Remove the breast from the pan.   You may keep them warm in a 180 degree oven for about 20 minutes until ready to serve.

Pomegranate Cherry Sauce

3/4 cup red wine (Cabernet or Zinfandel)
1/2 cup pomegranate molasses*
1 cup chicken or duck stock
2 tablespoons brown sugar or honey
2 cloves of garlic, chopped
1 teaspoon lemon or orange zest
Salt and pepper to taste
1 cup pitted fresh sour cherries, patted dry.
1 to 2 tablespoons cornstarch dissolved in 1/4 cup water, if needed 

Combine the wine, pomegranate molasses, brown sugar or honey, stock and garlic.   Simmer until reduced by half.

Add the lemon or orange zest, salt and pepper.  Taste and adjust seasoning as needed.   The sauce should be slightly thick.   Add the cherries.   If sauce needs a little more thickening, add a little of the cornstarch/water mixture until sauce into a simmering sauce until it becomes the right consistency .

 *  Pomegranate molasses is available in most speciality food stores.

To serve

Slice the duck on a diagonal and fan out on plate.   Place the sauce decoratively on the duck breast and around the plate.

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Pinot Noir Cherry Soup

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Chilled Pinot Noir and Door County Cherry Soup

Serves approximately 8 to 10
Door County cherries are sour cherries so sweetening is required for this soup.  If fresh cherries are not available, substitute frozen cherries.  Be careful when purchasing frozen cherries.  Some are frozen with sugar already in them.   These presweetened cherries are fine to use in this recipe, but make sure to adjust the additional sugar.

This soup can be used as a first course or as a dessert.   As a dessert, top with a scoop of lemon sorbet or vanilla ice cream.

2 ½ pounds of fresh Door County cherries, pitted
or frozen thawed cherries if fresh are not available
1 ¼ cups granulated sugar (or additional to taste)
apple to cherry juice to just cover the cherries – approximately 2 ½ cups
2 cups Pinot Noir red wine
1 teaspoon ground cloves
½ teaspoon ground nutmeg (freshly ground if possible)
2 tablespoons arrowroot powder or cornstarch dissolved in 1/3 cup water

 Place the pitted cherries and sugar in a stock pot.  Add enough juice to just cover the cherries.  Stir to combine.

 Add the wine.    Bring soup to a simmer.   Simmer for approximately 30 minutes.  Taste soup.  If not sweet enough, add additional sugar.

 Remove soup from the heat.  Using either an immersion blender or a food processor, puree the soup.   The soup will not be completely pureed.  There will be some bits of cherries in the finished soup.

 Place the soup back on the stove on medium heat.   Slowly add the dissolved arrowroot or cornstarch, a little at a time, until the soup slightly thickens.    Add the ground cloves and nutmeg.

Cool soup to room temperature then place in the refrigerator to chill.  Soup should chill overnight if possible.  Serve soup in a soup bowl or oversized martini glass with a scoop of the lemon mint infused sorbet.

  •  I favor using arrowroot powder over cornstarch when thickening a cold fruit soup.  Arrowroot creates a soup which is clearer.   Cornstarch tends to create a finished soup which is a bit more cloudy. 

 

Posted in Holiday & Entertaining, Soups & Salads, Vegetarian | Tagged , , , ,

Cherries, Cherries Everywhere……….

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slide-ripe-cherries-on-treeIt’s that once a year time…..cherry season!

In Door County, the season extends about three weeks.   Southern Door trees are first to be picked followed by trees on the Green Bay side of the peninsula and concluding with trees closer to the Lake Michigan side.

Take advantage of those fresh edible ruby-red delights by creating one of the following recipes using Door County’s Montmorency sour cherries.    A great way to savor cherries throughout the year is to make a big batch of cherry ketchup and can it.   Open a jar up in the middle of winter and indulge your taste buds with a burst of summer cherry flavors!

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Cherry Ketchup Recipe

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Cherry Clafouti Recipe

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Nectarine and Cherry Salsa Recipe

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Bumbleberry Pie Recipe

Try a different version of a cherry pie with this bumbleberry pie recipe.   Cherries are added to a mixture of blackberries,
raspberries and strawberries to make this delicious double-crusted pie.

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Plum and Cherry Tart

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Pinot Noir Cherry Soup

This is a terrific first course or a dessert.  As a dessert, top the soup with a scoop of vanilla ice cream or lemon sorbet.

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Duck Breast with Pomegranate Cherry Red Wine Reduction

This sauce is also terrific with pork tenderloin or with chicken

Posted in Appetizers, Breads, Desserts, Entrees, Holiday & Entertaining, Soups & Salads, Uncategorized, Vegetarian | Tagged