Seared Duck Breast with Ruby Port Sauce

Seared Duck Breast with Ruby Port Sauce Recipe
Lee Harrelson
Use your pounding tool to crush spices to a coarse consistency. Serve with rice and steamed green beans.
5

Outstanding

Yield:

4 servings (serving size: 3 ounces duck and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 453
Caloriesfromfat 15 %
Fat 7.5 g
Satfat 2.4 g
Monofat 3.3 g
Polyfat 0.8 g
Protein 31.9 g
Carbohydrate 32.5 g
Fiber 0.4 g
Cholesterol 169 mg
Iron 6 mg
Sodium 594 mg
Calcium 46 mg

Ingredients

Duck:
1 pound boneless duck breast halves, thawed and skinned
1 tablespoon pink peppercorns, crushed
1 teaspoon coriander seeds, crushed
3/4 teaspoon salt
3 garlic cloves, minced
2 teaspoons olive oil, divided
Sauce:
2 cups ruby port
1/4 cup packed brown sugar
1/4 cup sherry vinegar
1 tablespoon half-and-half
2 teaspoons butter
Chopped fresh flat-leaf parsley (optional)

Preparation

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.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of duck; cook for 1 minute on each side or until desired degree of doneness. Remove duck from pan; keep warm. Repeat procedure with remaining 1 teaspoon oil and remaining duck.

To prepare sauce, combine port, sugar, and vinegar in a saucepan. Bring to a boil over medium-high heat; cook until reduced to 1/2 cup (about 10 minutes). Remove from heat. Add half-and-half and butter; stir until butter melts. Cut duck breasts crosswise into thin slices. Drizzle with sauce and sprinkle with parsley, if desired.

Note:

Cynthia Nicholson,

April 2006
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