This is a fantastic dish. I've made it twice now and will definitely do so again. It is impressive and sophisticated and would work for a special occasion. The sauce is so good, you'll find yourself licking the plate. The only problem is that the cooking times are terribly optimistic--it took closer to 20 minutes for me for the sauce to reduce, and longer for the duck, too. I served it with brown rice, a green salad, and sweet potatoes.
Seared Duck Breast with Ruby Port Sauce
FrauHolm Posted: 01/03/09
BristolVH Posted: 11/18/09
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.