Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

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

Cynthia Nicholson
Recipe by Cooking Light April 2006

Gallery

Lee Harrelson

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

453 calories; calories from fat 15%; fat 7.5g; saturated fat 2.4g; mono fat 3.3g; poly fat 0.8g; protein 31.9g; carbohydrates 32.5g; fiber 0.4g; cholesterol 169mg; iron 6mg; sodium 594mg; calcium 46mg.
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