Excellent, recipe and I will definitely make it again. The flavors are excellent together and it really complemented the flavor of the duck. The one thing I may do differently is go lighter on the pepper or not rub it in so much. I liked the flavor but others did not care for the amount of heat/spice it added.
Seared Duck Breast with Ruby Port Sauce
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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
- 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
- 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)
- 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.
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