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December 25, 2005
Seared Duck Breast with Blackberry Port Reduction Sauce
2 - Cups 10 year Tawny Port
1 - Cup Whole Black Berries
1 - Shallot, finely diced
1 1/2 - Cups Duck (or Chicken) Broth
1 - TBS Butter
2 - Half Duck Breasts, skin intact
Mix first three ingredients in sauce pan, bring to boil and reduce until liquid is about 1/2 cup. Set aside. Bring broth to boil, reduce until about 1/2 cup. Mix reduced broth with Berry & Port mixture, blend in butter just before serving.
Score duck breast skin in cross-hatch pattern, without cutting into the flesh. Place breast skin-side down and cook for between 10 and 15 minutes, until skin is brown and crisp. Turn breasts over and cook for additional 3-5 minutes. Breast should be pink in center.
Serve with generous portion of reduction sauce.
Posted by tdotjay at December 25, 2005 03:52 PM
Comments
Thanks for this recipe - looking for something to go with two duck breasts for dinner tonight, along with some locally gathered wild blackberries or brambles, and this is just the ticket!
Maggie
Posted by: Maggie at September 10, 2006 01:55 PM
