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