Our Anniversary Dinner! Yum!
Duck Breasts with Pinot Noir and Cherry Sauce
Comments and Reviews 1-5 of 5
MomBon58 Posted: 01/06/09
Catwoman Posted: 03/21/09
This was delicious. The sauce was a bit of trouble to make, but tasted great. I had to cook the sugar much longer than 5 minutes for it to turn golden, but it finally did. Definitely be careful then when adding the cherries & vinegar - the sugar hardens quickly & steams a lot. I will definitely make this again for a special occasion.
PaulMKE Posted: 01/27/10
Excellent. I made a brown/white rice mix with some chopped pecans as a side which worked well with the sauce
LisaandScout Posted: 10/03/10
You MUST make sure duck breast in skinned. Otherwise need an additional 3 minutes of cooking. Beware-- duck breasts are VERY expensive. $18 for four. Sauce excellent. Never got sugar to turn golden so moved on. Also, didn't add all the whipping cream. Seemed like too much. Turned out wonderful with just 1/2 the suggested amount. Would be great for company but browning the duck breasts was very messy.
skirt53 Posted: 06/24/12
Since I haven't made this recipe yet, my only comment before going in is that the sauce takes approximately 15 minutes to make and I don't think the duck needs to rest 15 min. It would be cold and I don't like cold duck. Fortunately, my brother in law is a hunter and shoots wild game which is free to me, so I have it quite often. I'm thinking of making the sauce first, or cooking the ducks only 2 min aside in put in 250 degree oven. Will make another jcomment and rating later today after I make the recipe. I will serve with garlic mashed potatoes and either green beans or asparagus.