Rich and juicy duck breast makes for a wonderful dinner. When he told me he was making Duck I have to … I hate to waste wild duck but I have never been able to prepare it well. Required fields are marked *. The sauce, incredibly, has only three ingredients — port wine, shallots and chicken stock. I made it for a friend who frequented The French Laundry since they opened and is close friends with Thomas Keller. I was just divvying the seasoning up I suppose. One thought for future reference is to reduce the port alone until it starts getting thick, then thin with stock and butter to taste. 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 … Notes: I make the sauce a day in advance and in the final reducing phase, I only reduce it to about a cup versus a half cup. So to prepare the duck what do you recommend for adding fat back. It was delicious. I love duck as well. With a paring knife, remove the tenderloin, the thin strip of meat that runs lengthwise down the underside of each breast. A red wine sauce is a simple reduction, and it is an excellent sauce to serve with lamb, steaks, roast beef, or duck. Would you like any fruit in the recipe? zach just informed me last week that he really likes duck (who knew???). I’m glad we’ll all be able to agree on dinner when you kidnap me . The mixture should look like sand. Reviews (0) Reviews There are no reviews yet. In a saucepan over medium heat, place the Port, shallot, peppercorns, thyme and bay. Notes: I cannot give you a foolproof way of cooking your duck breasts. For sauce: deglaze the duck pan with port, chicken stock and redcurrant jelly. Taste was there definitely. Fun! In a heavy medium saucepan, combine the port and shallots and bring to a gentle boil over moderately low heat. Had it for supper last night. Transfer the skillets to the middle of the 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. Turn your oven off. Really liked this recipe. In a large bowl, combine the potato wedges and 1 to 2 Tbs. Thinking about making this recipe for Valentine’s day, I love duck and it looks amazing. Cook until the sauce is nicely thickened, then add the orange segments. Thanks for reporting back! Rest for 6 minutes before serving. My dad is a big duck hunter, and I just love whenever duck season rolls around. I cook a lot of game food. Until about a month ago, when my husband returned from a duck hunting trip at Pine Island in Louisiana, I hadn’t cooked a duck breast in years. I would give your link on the page… If I don’t hear from you and you say no, I completely understand. Add the port and cook for a further 5 minutes, or until reduced by a third. Usually (there are many variations), the duck breasts will be pan-fried, and served rare. I hear you! So funny … we have wild duck on hand at this very moment — hunting season has begun! I’m worried this might be too heavy if there is the port reduction sauce – would steamed potatoes be a nice accompaniment to soak up some sauce? 350ml of port. Total Carbohydrate Please read my disclosure policy. I always feel like good bread on the table makes a meal feel special, and there will be lots of yummy sauce to sop up. I’ve been making this duck recipe since I found it in Food & Wine Magazine (January 1998 issue). Happy Holidays to you as well! Take out the rosemary stalks, crush the garlic with a fork. (This sauce … For the Red Wine Jus, use the pan you fried the duck breasts in. cranberries, grated lemon zest, fresh lemon juice, port, golden raisins and 2 more. i love your recipe but I will be cooking duck for the first time! Does your dad cook lots of his duck? Seared Duck Breast with Port Wine Reduction — it’s a dish fit for a bistro menu. I followed the recipe, but it came out raw & the wine sauce barely reduced & didn’t thicken at all. Season with salt and pepper. To make the red wine sauce, strip the leaves from the herb sprigs; mince the leaves and reserve the sprigs. It’s certainly a good recipe to have in your repertoire. I must not have snapped a photo of it rubbed all over. After two and half minutes total have passed, open the oven, flip the breasts over, close the oven and cook for another two to two and a half minutes. This sounds like a recipe we may need to try soon! https://www.greatbritishchefs.com/recipes/gressingham-duck-breast-recipe Wild duck is tricky. master sourdough baking in my free ecourse! Add half-and-half and butter; stir until butter melts. So nice to hear this, Teresa! Joan. Erin — Fun! Thanks Elizabeth — you are nice to say such things. I had forgotten. In preparing our skinless duck breasts we used your receipe for the rub and refrigerated them overnight. Duck Breast with Port Wine Reduction Sauce. 2 lbs each). Are you OK with rare meat? Strain into a second … First crisscross the duck’s skin with superficial cuts and season it with salt and pepper. Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. We check your blog weekly. Season to taste. Another suggestions would be Vouvray. Set aside. And while these breasts hardly need additional seasoning, the spice rub and sauce transform a simple seared piece of meat into a bistro-style entrée. Whisk to combine and boil vigorously to reduce and thicken. Heat a skillet and place the duck skin-down at low heat so that the fat can melt and skin turns crispy. I serve it with the recipe that was suggested in that issue (brown butter Orzo Risotto and for dessert Roasted pears with Saffron Custard sauce (also recommended in the magazine). I know removing the skin sounds absurd, but the taste is simply awesome with that rub, and it reduces the calories by half without the skin and fat. Reduce the heat. 50g butter. red onion, port wine, egg yolk, vegetable broth, salt, gorgonzola cheese Port and Peppercorn Cream Sauce Pork dried thyme leaves, black pepper, bay leaf, butter, heavy cream and 3 more Slice the breasts, if desired, and pour your beautiful sauce over top. Glad to hear you liked the duck despite the issues with the sauce — sorry about this! My husband hunts too so last week I had him filet some duck with skin on, bone out. 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