Duck Breasts with Shallots and Port
Indulge in the rich, sophisticated flavors of Duck Breasts with Shallots and Port – an elegant dish that’s surprisingly simple to prepare. Perfectly seared duck breasts with crispy, golden skin are paired with a luxurious sauce made from caramelized shallots, velvety port wine, and a touch of stock, creating the ultimate harmony of savory and sweet. The secret lies in rendering the duck fat slowly for perfectly crisp skin and enhancing the sauce with cold butter for a silky finish. Finished with a garnish of fresh thyme, this restaurant-quality dish is ideal for an intimate dinner or special occasion. Ready in just 40 minutes, this recipe transforms humble ingredients into a culinary masterpiece, sure to impress anyone at your table. Keywords: duck breast recipe, port wine sauce, seared duck, elegant dinner ideas, quick gourmet recipes.
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Recipe Information
Ingredients
- 2 pieces Duck breasts (skin-on, boneless)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 4 pieces Shallots (thinly sliced)
- 0.75 cup Port wine
- 0.5 cup Chicken or beef stock
- 2 tablespoons Unsalted butter (cold, cubed)
- 1 tablespoon Olive oil
- 2 sprigs Fresh thyme (optional, for garnish)
Instructions
Pat the duck breasts dry with paper towels and score the skin in a crisscross pattern, being careful not to cut into the meat.
Season both sides of the duck breasts with salt and ground black pepper.
Place a large skillet over medium heat. Without adding oil, place the duck breasts skin-side down in the cold pan. This allows the fat to render evenly. Cook for 6-8 minutes until the skin is golden and crispy.
Flip the duck breasts over and cook for another 3-5 minutes for medium rare, or longer if desired. Remove the duck breasts from the pan and set aside to rest under foil.
Drain excess fat from the skillet, leaving about 1 tablespoon behind. Add the olive oil and sliced shallots to the pan. Sauté over medium heat for 4-5 minutes until the shallots are softened and lightly caramelized.
Deglaze the pan with the port wine, scraping up any browned bits on the bottom of the skillet. Let the liquid reduce by half, about 3-4 minutes.
Add the chicken or beef stock and bring the mixture to a gentle simmer. Cook for another 4-5 minutes until the sauce thickens slightly.
Remove the pan from heat and whisk in the cold, cubed butter to create a silky sauce.
Slice the rested duck breasts thinly and plate them. Spoon the shallot and port sauce over the top.
Garnish with fresh thyme sprigs if desired before serving. Serve immediately and enjoy!
Nutrition Facts
Calories |
1781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 3006 mg | 131% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 36.7 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1493 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
