Sauce for Smoked Duck Breast

[The_Kapn]

I have ordered a Culver Farms Smoked Duck Breast from Wild Fork Foods.
https://wildforkfoods.com/collectio...reasts?algoliaHit=true&variant=10810830225444

My first duck in many, many years.
Have it in my head that I want a Cherry Glaze or Sauce for it.
But the few I have found would cost more than the meat.
Considering making my own from Cherry Preserves.

But am becoming receptive to any suggestions for prepared glaze/sauce from any commercial source, any recipe, and any flavor.

Help me open up my mind--OK?

Thanks
TIM

 

[Maylar]

Umm... duck sauce?

 

[Battleborn]

I have had plum sauce with wild duck and can highly recommend. All I remember is the recipe started with plum jam.

 

[blake]

2 part cherry preserves, 1 part vinegar plus any spices/seasonings you want to add. Heat until preserves turn to liquid.

 

[SMOKE FREAK]

2 part cherry preserves, 1 part vinegar plus any spices/seasonings you want to add. Heat until preserves turn to liquid.

Close enough. :thumb:

 

[The_Kapn]

2 part cherry preserves, 1 part vinegar plus any spices/seasonings you want to add. Heat until preserves turn to liquid.

I saw a version of that on the web and be the way I go.

Thanks
TIM

 

[Get’n Smokey]

Maybe

Blue Hog Raspberry Chipotle

It’s opening day of Teal Season here y’all

 

[Big George's BBQ]

I would check Cowgirls Blog. I know she has done Duck

 

[SmokinAussie]

Buy some of this. Have a taste. You might want to tart it up with some vinegar.

This sauce is always served with Cantonese roast duck

 

[Itsdone]

Maybe go with a cherry rub. I like Heath Riles Cherry Rub. And use a simple syrup glaze.

 

[The_Kapn]

This has real possibilities.
Thanks
TIM

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Buy some of this. Have a taste. You might want to tart it up with some vinegar.

This sauce is always served with Cantonese roast duck

 

[Beefslapchest]

It's been a while since I've made it but this cherry-rosemary sauce is great:

https://www.foodnetwork.com/recipes...uck-with-cherry-rosemary-sauce-recipe-2120605

 

[JAKs Q & brew]

Other ways to go no cherry or plum sauce.

Orange sauce - use marmalade as a base and add vinegar, herbs and spice

Red wine reduction with some duck stock if you have any

Black peppercorn sauce - just like for steak

 

[pmad]

Cumberland Sauce is very good on duck (and venison).

You can use a semi-dry red wine if you don't have port.

 

[Tal/IL]

We eat a lot of grilled and pan seared wild duck and goose. We like a raspberry & balsamic vinegar sauce. Just make it with a couple tablespoons of raspberry jam and 1/4 to 1/3 cup balsamic. Let it reduce some and finish with a Tsp of butter.

 

[Whisky]

This sauce (and marinade) is phenomenal. I use it on wild duck breasts quite a bit. I can't find black cherry preserves so I use equal parts blackberry and cherry in place.

https://www.williams-sonoma.com/m/recipe/duck-breasts-with-black-cherry-sauce.html

 

[Mikhail]

I think duck needs a savory component. My go to is a port wine cherry rosemary reduction. Reduce the (ruby, not tawny) port wine, add some stock and lots of rosemary, reduce it down. Finish with a little butter. Also great with pork tenderloin.

 

[PitRow]

I've had this recipe for Chipotle-cherry-bourbon sauce in my recipe file for a long while. I've never tried it, but it looks good to me and might fit the bill here. I have no idea where I got it from, I didn't keep track back then.



1/4 lb fresh bing cherries, pitted
2 shots of your favorite bourbon
1/4 cup Tabasco Chipotle sauce
1/4 cup apple cider vinegar
1/4 cup balsamic vinegar
1/8 cup worcestershire sauce
1 Tbsp garlic powder
1/2 cup brown sugar
1 bottle (doesn't list size) of Hunts HFCS free catsup


Combine cherries and bourbon in a sauce pan and cook until liquid is reduced and cherries are mushy.
Transfer mixture to a blender and blend until smooth
Return to the sauce pan and add remaining ingredients
Simmer until mixture reduces to a slightly thick consistency, about 30 minutes

 

[Mikhail]

I think duck needs a savory component. My go to is a port wine cherry rosemary reduction. Reduce the (ruby, not tawny) port wine, add some stock and lots of rosemary, reduce it down. Finish with a little butter. Also great with pork tenderloin.

Oh, and I forgot to add the dried cherries. You can use fresh too.

 

[Big George's BBQ]

What did you decide Tim