Sauteed Duck Breast with a Port Wine Reduction
How to make Sauteed Duck Breast with a Port Wine Reduction Recipe
4 SERVINGS
Ingredients:
4 each Duck breasts, boneless, skin on
to taste Salt and white pepper
For the Sauce:
2 tablespoons Shallots, finely diced
1 cup Port wine
3/4 cup Brown stock
2 tablespoons Butter
Method:
Remove any excess fat and score the duck breast in a crosshatch pattern with a sharp knife. Season with salt and white pepper and place skin side down in a heavy bottomed sauté pan. Without turning the breasts, cook them over low heat, rendering the fat from their skin, until the skin is golden brown and crisp, approximately 15 minutes.
Turn the duck breast, and cook to medium rare.
Remove the duck breast from pan and allow to rest in a warm place for 10 minutes.
Pour off excess fat from pan. Add the shallots and sauté until translucent.
Deglaze the pan with the wine and reduce the volume of liquid by half over mediumhigh heat.
Add the brown stock. Continue to reduce until the sauce has a glaze consistency (will coat the back of a spoon).
Add the butter and whisk in. Adjust the seasoning.
Slice the duck breasts. Arrange on warm plates and serve with sauce.
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| Sauteed Duck Breast with a Port Wine Reduction |
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