Seared Duck Breast with Port Wine Sauce

Seared Duck Breast with Port Wine Sauce

Health Rating
Prep Cook Ready in Servings
5 min 25 min 30 min 4
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Ingredients


2 tbsp Balsamic vinegar
1/8 tsp Black pepper (coarsely ground)
4 breast Duck breast (halves with skin)
1 clove(s) Garlic (crushed with press)
1 cup Port wine
1/4 tsp Salt
1/3 cup pitted Sweet cherry, raw (dried)
1 large Yellow onion (thinly sliced)

Instructions


Pat duck breasts dry with paper towels. With sharp knife, cut 4 diagonal slashes, about 1/4 inch deep, in skin and fat on each breast half. On sheet of waxed paper, evenly season duck breasts, on both sides, with 1/4 teaspoon salt and 1/8 teaspoon coarsely ground black pepper.

In 12-inch nonstick skillet, cook breasts, skin side down, on medium 15 minutes or until skin is well browned and crispy. As breasts cook, spoon off and discard fat in skillet. Turn breasts over and cook on flesh side about 4 minutes for medium-rare or until desired doneness. Transfer breasts to cutting board; cover with foil to keep warm until ready to serve.

Discard all but 1 teaspoon duck fat from skillet. Add shallot and cook on medium 2 to 3 minutes or until beginning to brown. Stir in garlic and cook 1 minute. Add port wine, balsamic vinegar, and cherries; heat to boiling. Boil 3 minutes or until sauce is reduced to 3/4 cup, stirring frequently.

To serve, thinly slice each breast and transfer to a dinner plate. Spoon port sauce over breasts.

Nutrition Facts

Per Portion

Calories 252
Calories from fat 32
Calories from saturated fat 10.1
Total Fat 3.6 g
Saturated Fat 1.1 g
Trans Fat 0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 64 mg
Sodium 199 mg
Potassium 320 mg
Total Carbohydrate 15.9 g
Dietary Fiber 1.0 g
Sugars 9.4 g
Protein 17.3 g

Dietary servings

Per Portion


Fruit 0.2
Meat 0.9
Vegetables 0.4

Energy sources


Pygal 35% 445.755641191 130.51437761 25% 392.967815039 238.108811186 13% 316.792006051 203.959106778 27% 323.738406847 116.546974956 35% 25% 13% 27% Alcohol Carbohydrates Fat Protein
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