Duck Breast with Port Wine Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 duck breast fillets
- 200 ml red wine, strong
- 1 teaspoon sugar, brown
- 2 tablespoon vinegar (sherry vinegar)
- 0.5 ½ shallot (s)
- 1 tablespoon balsamic vinegar
- 150 ml port wine, red
- 1 clove (s)
- 1 stick cinnamon, small
- 35 g butter
- salt and pepper
- water
Print Recipe
Pin Recipe Instructions
- Fry the duck breast for 8-9 minutes on each side and wrap in aluminum foil and leave to rest.
- Reduce the red wine to approx. 70 ml. In a second saucepan, caramelize sugar with a little water and a splash of lemon juice, deglaze with vinegar and reduce. Add the finely chopped shallot and balsamic vinegar. Reduce by half.
- Add port wine, clove and cinnamon, reduce again to half. Mix with the reduced red wine, possibly also add the leaked meat juice from the duck. Let the sauce simmer for 5 minutes. It should have a slightly syrupy consistency.
- Salt and pepper carefully, assemble with the ice-cold butter, just move the casserole in a circle, stir in the butter and dissolve it. Possibly pass through a hair sieve, but I don`t think it`s absolutely necessary.
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