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.

No additional tips available.

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

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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.

Seared Duck Breast With Ruby Port Sauce

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