Ingredients with Measurements:
- 2 duck breasts
- Salt and pepper
- 1 tablespoon olive oil
- 1 shallot, minced
- 1/2 cup port wine
- 1/2 cup chicken stock
- 1 tablespoon butter
Special equipment needed:
- Cast iron skillet
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Score the skin of the duck breasts in a crosshatch pattern and season with salt and pepper.
3. Heat olive oil in a cast iron skillet over medium-high heat. Add the duck breasts, skin side down, and cook for 5-6 minutes until the skin is crispy and golden brown.
4. Flip the duck breasts and cook for another 2-3 minutes.
5. Transfer the skillet to the oven and roast for 8-10 minutes until the internal temperature reaches 135°F for medium-rare or 145°F for medium.
6. Remove the duck breasts from the skillet and let them rest for 5 minutes.
7. While the duck is resting, make the port demi-glace. In the same skillet, sauté the minced shallot until softened.
8. Add the port wine and chicken stock to the skillet and bring to a boil.
9. Reduce the heat and simmer until the sauce has thickened and reduced by half.
10. Remove the skillet from the heat and whisk in the butter until melted and smooth.
11. Slice the duck breasts and serve with the port demi-glace.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
5. Temperature:
Oven temperature: 400°F
Internal temperature of duck: 135°F for medium-rare or 145°F for medium
Serving size:
2 servings
Nutritional information:
Calories: 450
Fat: 28g
Protein: 36g
Carbohydrates: 5g
Fiber: 0g
Sugar: 3g
Sodium: 400mg
Substitutions for ingredients:
- Red wine or balsamic vinegar can be substituted for port wine.
- Beef or vegetable stock can be substituted for chicken stock.
- Ghee or coconut oil can be substituted for butter.
Variations:
- Add herbs like thyme or rosemary to the port demi-glace for extra flavor.
- Serve the duck breasts with roasted vegetables or mashed potatoes.
Tips and tricks:
- Make sure to score the skin of the duck breasts to help render the fat and create crispy skin.
- Use a meat thermometer to ensure the duck is cooked to your desired temperature.
- Let the duck rest before slicing to allow the juices to redistribute.
Storage instructions:
Leftover duck and port demi-glace can be stored in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the duck in a preheated oven at 350°F for 10-12 minutes until warmed through. Reheat the port demi-glace in a small saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Arrange the sliced duck breasts on a platter and spoon the port demi-glace over the top. Garnish with fresh herbs like thyme or rosemary.
Garnishes:
Fresh herbs like thyme or rosemary
Pairings:
- Red wine like Pinot Noir or Cabernet Sauvignon
- Roasted vegetables like Brussels sprouts or carrots
- Mashed potatoes or polenta
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes or polenta
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the skin of the duck breasts is not crispy, try cooking them for a few more minutes on the skin side before flipping them over.
- If the port demi-glace is too thin, simmer it for a few more minutes until it has thickened to your desired consistency.
Food safety advice:
- Use a meat thermometer to ensure the duck is cooked to a safe internal temperature.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
Duck breast with port demi-glace is a classic French dish that dates back to the 19th century.
Flavor profiles:
The duck breast is rich and savory, while the port demi-glace is sweet and tangy with a hint of acidity.
Serving suggestions:
Serve the duck breast with port demi-glace as a main course for a special occasion or dinner party.
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