Duck Breasts Poached In Red Wine And Port Recipe

Name: Duck Breasts Poached In Red Wine And Port
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup carrots, cut into 1/2-inch dice; 1 cup onions, cut into 1/2-inch dice; 1 cup celery, cut into 1/2-inch dice; 1 tablespoon olive oil; 1 quart beef stock; 1 cup dry red wine; 1/2 cup port; 2 sprigs thyme; 3 peppercorns; 1 small bay leaf; 1 clove garlic; 3 skinless, boneless duck breasts, 10 to 12 ounces each, halved; 2 tablespoons unsalted butter, cut into bits, optional; Parsley sprigs for garnish

Servings: persons

1 cup carrots, cut into 1/2-inch dice
1 cup onions, cut into 1/2-inch dice
1 cup celery, cut into 1/2-inch dice
1 tablespoon olive oil
1 quart beef stock
1 cup dry red wine
1/2 cup port
2 sprigs thyme
3 peppercorns
1 small bay leaf
1 clove garlic
3 skinless, boneless duck breasts, 10 to 12 ounces each, halved
2 tablespoons unsalted butter, cut into bits, optional
Parsley sprigs for garnish

1
Saute the vegetables in the oil until they start to color.
2
Put the stock in a large pot, add the vegetables and simmer for 20 minutes.
3
In a small pan, combine red wine and port, and boil to reduce by half.
4
Combine the stock, bouquet garni and wine reduction, and reduce by a third.
5
Cool, add the breasts and refrigerate.
6
Marinate for several hours or overnight.
7
To serve, remove the breasts from the liquid, then bring it to a boil.
8
Return the breasts to the liquid, and when it resumes boiling, reduce the heat and simmer for 7 to 8 minutes, less if breasts are small, until they are cooked but still pink inside.
9
Remove the breasts, slice thinly on the diagonal and keep warm.
10
Taste the liquid.
11
If it is too strong, dilute with water.
12
With a hand electric whisk, beat in the butter, if desired.
13
Arrange breast slices in shallow bowls, spoon over some of the liquid and serve.
14
Garnish with parsley.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup carrots, cut into 1/2-inch dice, 1 cup onions, cut into 1/2-inch dice, 1 cup celery, cut into 1/2-inch dice, 1 tablespoon olive oil, and more.

Yes, Duck Breasts Poached In Red Wine And Port falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck Breasts Poached In Red Wine And Port

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions