Seared Duck Breast with Ruby Port Sauce

Lee Harrelson

Use your pounding tool to crush spices to a coarse consistency. Serve with rice and steamed green beans.

Yield: 4 servings (serving size: 3 ounces duck and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 453
  • Calories from fat: 15%
  • Fat: 7.5g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 31.9g
  • Carbohydrate: 32.5g
  • Fiber: 0.4g
  • Cholesterol: 169mg
  • Iron: 6mg
  • Sodium: 594mg
  • Calcium: 46mg


  • 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)


  1. 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.
  2. Combine peppercorns, coriander seeds, salt, and garlic. Rub peppercorn mixture evenly over both sides of duck; let stand 15 minutes.
  3. 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.
  4. 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.
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