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    You are in: Home / Recipes / Duck Breasts With Shallots and Port Recipe
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    Duck Breasts With Shallots and Port

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    cmacooks's Note:

    Every year, on my parent's anniversary, I prepare a gourmet dinner. My mother loves duck, so this was a dish I created with duck breast. We loved the combination of the port and herbs, and served this on a bed of wild and brown rice with toasted pine nuts.

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    Units: US | Metric


    1. 1
      Score the skin on the duck breasts down to their meat, and season both sides with salt, pepper and herbs on both sides.
    2. 2
      Set aside.
    3. 3
      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.
    4. 4
      Heat butter in saucepan, and saute onion, garlic and shallots until tender.
    5. 5
      Add brown sugar, and cook until carmelized, about a minute or two.
    6. 6
      Slowly add vinegar (step back, as it will steam!) and wine and allow to cook down.
    7. 7
      Add arrowroot which has been dissolved in 2 Tablespoons water.
    8. 8
      If desired, finish duck breast in the oven.
    9. 9
      To serve, cut the duck breast into diagonal slices and spoon some sauce on top.
    10. 10
      Serve at once.

    Ratings & Reviews:


    Nutritional Facts for Duck Breasts With Shallots and Port

    Serving Size: 1 (166 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 264.9
    Calories from Fat 101
    Total Fat 11.2 g
    Saturated Fat 5.9 g
    Cholesterol 84.2 mg
    Sodium 108.8 mg
    Total Carbohydrate 13.2 g
    Dietary Fiber 0.2 g
    Sugars 8.0 g
    Protein 17.0 g

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