Seared Duck Breast with Ruby Port Sauce

Seared Duck Breast with Ruby Port Sauce
Photo by Lee Harrelson

Ingredients

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

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

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