Duck Breasts With Shallots And Port Recipe

Name: Duck Breasts With Shallots And Port
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless duck breasts, skin on; 1/4 cup shallot, minced; 2 garlic cloves, minced; 1/2 cup onion, minced; 1 teaspoon dried tarragon, crushed; salt and pepper, to taste; 1/2 teaspoon dried thyme, crushed; 4 tablespoons butter; 2 tablespoons brown sugar; 3 tablespoons red wine vinegar; 1 cup port wine; 1 teaspoon arrowroot, dissolved; 2 tablespoons water

Servings: persons

6 boneless duck breasts, skin on
1/4 cup shallot, minced
2 garlic cloves, minced
1/2 cup onion, minced
1 teaspoon dried tarragon, crushed
salt and pepper, to taste
1/2 teaspoon dried thyme, crushed
4 tablespoons butter
2 tablespoons brown sugar
3 tablespoons red wine vinegar
1 cup port wine
1 teaspoon arrowroot, dissolved
2 tablespoons water

1
Score the skin on the duck breasts down to their meat, and season both sides with salt, pepper and herbs on both sides. Set aside.
2
Heat skillet, and sear duck on both sides for 5-6 minutes on each side, or until most of the fat is rendered, skin is crisp, and meat is to cooked to desired doneness.
3
Heat butter in saucepan, and saute onion, garlic and shallots until tender.
4
Add brown sugar, and cook until carmelized, about a minute or two.
5
Slowly add vinegar (step back, as it will steam!) and wine and allow to cook down.
6
Add arrowroot which has been dissolved in 2 Tablespoons water.
7
If desired, finish duck breast in the oven.
8
To serve, cut the duck breast into diagonal slices and spoon some sauce on top. Serve at once.

218

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 13 ingredients. The key ingredients include: 6 boneless duck breasts, skin on, 1/4 cup shallot, minced, 2 garlic cloves, minced, 1/2 cup onion, minced, and more.

Yes, Duck Breasts With Shallots 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 With Shallots And Port

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions