Seared Duck Breast with Ruby Port Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use your pounding tool to crush spices to a coarse consistency. Serve with rice and steamed green beans. Ingredients:
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 |
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) |
Directions:
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.
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