Seared Duck Breast With Ruby Port Sauce Recipe

Name: Seared Duck Breast With Ruby Port Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

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

208

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

You need 14 ingredients. The key ingredients include: Duck:, 1 pound boneless duck breast halves, thawed and skinned, 1 tablespoon pink peppercorns, crushed, 1 teaspoon coriander seeds, crushed, and more.

Yes, Seared Duck Breast With Ruby Port Sauce 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!

Seared Duck Breast With Ruby Port Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions