Breast of Duck with Port Sauce Recipe

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Breast of Duck with Port Sauce
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Ingredients
21
Count
Nutrition
197
Calories
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Ingredients:

  • 1 1/4 cups dry red wine
  • 3 tbsp soy sauce
  • 1 1/2 tbsp grated fresh gingerroot
  • 1/4 cup olive oil
  • two 2-lb whole boneless duck breasts with skin
  • 3 tbsp sugar
  • 3 tbsp water
  • 1 1/2 cups dry red wine
  • 3/4 cup beef broth
  • 1/3 cup heavy cream
  • 1/4 cup tawny port
  • a beurre manie made by kneading together 3 tbsp softened unsalted butter and 2 tbsp all-purpose flour
  • dried cherry and shallot confit
  • dried cherry and shallot confit

Directions:

  1. Make the marinade: In a bowl whisk together the wine, the vinegar, the soy sauce, the lemon juice, the garlic, the gingerroot, the oil and salt and pepper to taste.
  2. Put the duck breasts in a large resealable plastic bag, pour the marinade over them, and seal the bag. Put the plastic bag in a large bowl and let the duck marinate, chilled, overnight. Remove the duck from the marinade and pat it dry between layers of paper towels. Score the skin of each duck breast in a crosshatch pattern with a sharp knife and sprinkle both sides of the duck with salt and pepper to taste. Heat 2 heavy skillets over moderately high heat until they are hot and in each skillet cook 1 of the duck breasts, skin side down, for 10 minutes. Turn the duck and cook it for 2 minutes more, transfer the skillets to the middle of a preheated 450°F. oven (wrap the skillet handles with a double thickness of foil if the handles are not ovenproof), and roast the duck for 5 to 7 minutes, or until a meat thermometer registers 145°F. to 150°F. for medium meat.
  3. While the duck is roasting, in a small heavy saucepan combine the sugar and the water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, swirling the pan, until the mixture is a golden caramel. Add the vinegars carefully, swirling the pan until the caramel is dissolved, and reserve the mixture.
  4. Transfer the duck to a cutting board and let it stand, covered loosely with foil, for 5 minutes. Pour off all but 2 tablespoons of the fat from 1 of the skillets and in the fat remaining in the skillet cook the shallot and the garlic over moderately low heat, stirring, until the shallot is softened. Add the dry red wine and boil the mixture until it is reduced by half. Add the broth, boil the mixture until it is reduced by one third, and pour the mixture through a fine sieve set over the reserved vinegar mixture, pressing hard on the solids. Whisk in the cream and the Port, simmer the mixture for 1 minute, and add the beurre manié, a little at a time, whisking until the sauce is smooth. Simmer the sauce, whisking occasionally, for 2 minutes, whisk into the sauce any juices that have accumulated on the cutting board, and season the sauce with salt and pepper.
  5. Cut the duck diagonally across the grain into thin slices, divide the duck slices among 8 plates, and spoon the sauce over the duck. Serve the duck with the dried cherry and shallot confit.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 197.31 Kcal (826 kJ)
Calories from fat 79.57 Kcal
% Daily Value*
Total Fat 8.84g 14%
Cholesterol 6.78mg 2%
Sodium 446.56mg 19%
Potassium 189mg 4%
Total Carbs 11.37g 4%
Sugars 7.14g 29%
Dietary Fiber 0.25g 1%
Protein 1.53g 3%
Vitamin C 3.9mg 7%
Iron 0.4mg 2%
Calcium 21.5mg 2%
Amount Per 100 g
Calories 116.18 Kcal (486 kJ)
Calories from fat 46.85 Kcal
% Daily Value*
Total Fat 5.21g 14%
Cholesterol 3.99mg 2%
Sodium 262.95mg 19%
Potassium 111.29mg 4%
Total Carbs 6.7g 4%
Sugars 4.21g 29%
Dietary Fiber 0.15g 1%
Protein 0.9g 3%
Vitamin C 2.3mg 7%
Iron 0.2mg 2%
Calcium 12.7mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.6
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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