Seared Duck Breast with Ruby Port Sauce

Seared Duck Breast with Ruby Port Sauce
Photo by Lee Harrelson

Ingredients

  • 1 pound boneless duck breast halves, thawed and skinned
  • 1 tablespoon half-and-half
  • Chopped fresh flat-leaf parsley (optional)
  • ¾ teaspoon salt
  • 1 tablespoon pink peppercorns, crushed
  • ¼ cup sherry vinegar
  • 1 tablespoon half-and-half
  • + 27 more ingredients
    • Chopped fresh flat-leaf parsley (optional)
    • Duck:
    • 2 teaspoons butter
    • 1 pound boneless duck breast halves, thawed and skinned
    • 3 garlic cloves, minced
    • 1 tablespoon half-and-half
    • 2 cups ruby port
    • Sauce:
    • ¼ cup packed brown sugar
    • 2 teaspoons olive oil, divided
    • Chopped fresh flat-leaf parsley (optional)
    • ¼ cup sherry vinegar
    • 2 cups ruby port
    • 1 tablespoon pink peppercorns, crushed
    • 1 teaspoon coriander seeds, crushed
    • ¼ cup sherry vinegar
    • Sauce:
    • ¼ cup packed brown sugar
    • 3 garlic cloves, minced
    • 2 teaspoons olive oil, divided
    • ¼ cup packed brown sugar
    • Sauce:
    • 2 cups ruby port
    • 1 teaspoon coriander seeds, crushed
    • ¾ teaspoon salt
    • 2 teaspoons butter
    • 2 teaspoons butter

To prepare duck, place breast halves between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness with a meat mallet or small heavy skillet. Combine peppercorns, coriander seeds, salt, and garlic. Rub peppercorn mixture evenly over both sides of duck; let stand 15 minutes. ...

View full recipe at My Recipes

Comments


Best Wine Deals

  • $24.99
    26%off
    Penfolds Grange Original Wood Box. Signed By Max Schubert Shiraz Australia
    Penfolds Grange Original Wood Box. Signed By Max Schubert Shiraz Australia 1986
  • $16.99
    26%off
    Penfolds Riesling Bin 51
    Penfolds Riesling Bin 51 "Eden Valley" 2008
See More Deals »






Snooth Media Network