Seared Duck Breast with Ruby Port Sauce

Ingredients

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

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. ...

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