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SEARED DUCK BREAST WITH PORT SAUCE  

094

 

Ingredients  (Serves 4)

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)

Directions

  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.
  3. Rub peppercorn mixture evenly over both sides of duck; let stand 15 minutes.
  4. 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.
  5. 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.
  6. 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.