SEARED DUCK BREAST WITH PORT SAUCE
Ingredients (Serves 4)
- 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.