"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-22-2011, 11:41 AM   #1
Assistant Cook
 
brred's Avatar
 
Join Date: Jun 2011
Location: atm Norway
Posts: 7
Question ISO sauce to serve with duck breast

Hello, everyone!

I am looking for a substitute for my cranberry sauce to serve with a duck. I've run out of my cranberry jam and there is no way i can get more atm. :( I've tried one of the varieties of orange sauce and didnt like it :-/

all the suggestions are highly appreciated :) thank you!

__________________

brred is offline   Reply With Quote
Old 07-22-2011, 11:48 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,279
Substitute another fruit preserve for the cranberry. Cherry, blueberry, apricot, etc.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 07-22-2011, 11:50 AM   #3
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Cherry or tart orange.
justplainbill is offline   Reply With Quote
Old 07-22-2011, 11:59 AM   #4
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,586
Youngberry, mixed berry or apricot work well. Just thin the jam out with a touch of hot water if it's too thick.
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 07-22-2011, 03:00 PM   #5
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 8,790
Orange sauce is traditional with duck, i.e. Duck a l'Orange. You can Google thousands of orange sauce version for duck, but they all are basically orange juice, chicken stock, orange marmalade and corn starch to thicken.
__________________
I Luv Sandy Eggo!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 07-22-2011, 03:52 PM   #6
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
If you are roasting an entire duck, you could do the Scandinavian thing and stuff it with prunes and tart apples...don't prick the skin, and roast about 45 minutes/# at 325. Remove excess fat from roasting pan. Make a gravy with the drippings and giblets...if you can't get cranberries, I imagine you can't get lingonberry sauce/jelly either...
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 07-22-2011, 04:18 PM   #7
Head Chef
 
merstar's Avatar
 
Join Date: Aug 2004
Posts: 2,002
Blackberry, cherry, or orange sauce.
__________________
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
merstar is offline   Reply With Quote
Old 07-22-2011, 07:07 PM   #8
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,313
One of the classic Chinese sauces for duck is plum sauce. I have a plum chipotle that I like.
Bigjim68 is offline   Reply With Quote
Old 07-22-2011, 09:03 PM   #9
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
well, then why do the chinese have duck sauce?

i had duck with a pomegranate chipotle sauce recently that was very good.

my sister loves saucy susan (an apricot sauce) with red pepper flakes added. sort of a thai style sweet chili sauce.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 07-22-2011, 10:19 PM   #10
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
Blackberry jam and Cabernet reduction that includes the pan drippings. I use it with lamb tenderloin but it would kill with duck too.
__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
https://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Old 07-22-2011, 11:36 PM   #11
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,428
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
Jack Daniels reduction, green pepper corns and finish with butter and brown sugar.
__________________
flickr

@JONOBRANDS
TATTRAT is offline   Reply With Quote
Old 07-23-2011, 11:51 AM   #12
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
I'd buy some marsala, sweet vermouth, sherry ... something similar, a fortified dark wine. Sautee sliced mushrooms and finely chopped onions or, better yet, a couple of shallots in some of the duck fat, then pour the rest of the fat out and add the less fatty drippings to the pan. Deglaze with the wine.

I really am not fond of the sweet fruity sauces, but you could use a cherry jam instead of the cranberrry, then maybe a squeeze of lemon if it isn't as tart as you're used to with the cranberry.
Claire is offline   Reply With Quote
Old 07-23-2011, 11:57 AM   #13
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
claire, you have a very observant palate. that sounds good with duck.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 07-23-2011, 12:21 PM   #14
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
Why, thank you. I don't know why, but the predominance of fruit in game, duck, and pork recipes has never been my favorite. But, to be fair, all of those were much stronger in flavor than they are now.
Claire is offline   Reply With Quote
Old 07-23-2011, 12:26 PM   #15
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,279
Quote:
Originally Posted by Claire View Post
I'd buy some marsala, sweet vermouth, sherry ... something similar, a fortified dark wine. Sautee sliced mushrooms and finely chopped onions or, better yet, a couple of shallots in some of the duck fat, then pour the rest of the fat out and add the less fatty drippings to the pan. Deglaze with the wine.

I really am not fond of the sweet fruity sauces, but you could use a cherry jam instead of the cranberrry, then maybe a squeeze of lemon if it isn't as tart as you're used to with the cranberry.

I also am not fond of fruity sauces on duck. This sounds really good. Thanks for posting.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 07-23-2011, 03:38 PM   #16
Assistant Cook
 
brred's Avatar
 
Join Date: Jun 2011
Location: atm Norway
Posts: 7
Thank you for the advices :) Cherries and pomegranates sound thrilling. getting both on Monday!

ThanksThanksThanks
brred is offline   Reply With Quote
Old 07-23-2011, 03:48 PM   #17
Assistant Cook
 
brred's Avatar
 
Join Date: Jun 2011
Location: atm Norway
Posts: 7
And, mushroom/shallots sauce i could do right now :) Got all the ingredients. I myself, used cranberries because they are sour and contrasted with sweet apples that I used to serve with duck. I was already thinking of changing apples for some baked parsley/celery/carrots, while serving with sweet substitute sauce.

Ill try champignon/shallots. Thank you, Claire.
brred is offline   Reply With Quote
Old 07-23-2011, 03:55 PM   #18
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,586
I like making a fresh black plum sauce spiced with cloves, cinnamon and pimento to go with duck. I just cut thin slices of plum and add a little dash of orange juice or sherry. Add the spices whole and simmer for a few mins. Remove the spices and serve spooned over medium cooked duck breast with crisp skin.
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 07-23-2011, 05:42 PM   #19
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: The Finger Lakes of NY
Posts: 2,020
Here is one that I have made several times

3/4 cup brown sugar
1/4 cup triple sec
1/4 slow gin
bring to a boil and then let set and it will thicken
serve along with duck
__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 07-23-2011, 06:03 PM   #20
Senior Cook
 
Join Date: Jan 2009
Location: SC
Posts: 195
The last time I prepared duck I made a balsamic reduction. It was really good.
__________________

__________________
Liz
recipedirect is offline   Reply With Quote
Reply

Tags
duck, duck breast, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





All times are GMT -5. The time now is 04:54 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×