DUCK BREASTS WITH PORT REDUCTION SAUCE
Steps:
- Using a sharp knife, trim away excess skin from the duck (leaving enough to amply cover the breast). Using a sharp knife, score the skin, first cutting diagonally in one direction, and then the other, in a crosshatch manner. Cut all the way through the skin and most of the fat, but avoid the flesh. Alternatively, you can use a Jaccard tool to pierce the skin. On a small rimmed baking sheet or a plate, place a 1/4 inch layer of salt rough the size of the duck breast. Place duck breast skin-side down on bed of salt. Let stand at room temperature for 1 hour. Remove and brush off salt with a stiff brush. Line a small rimmed baking sheet or shallow dish with ice cubes and cover with plastic wrap. Place duck breast skin-side down on plastic wrap and weight it with a cheesecloth bundle filled with pie weights or dried beans for 25 minutes at room temperature. Preheat oven to 350 degrees. Remove cheesecloth bundle and season flesh side with pepper, and place skin side down, in an unheated 10-inch skillet. Top again with cheesecloth bundle and cook over medium-low heat until a small pool of fat forms in the pan. As fat accumulates, spoon off into a heatproof bowl and reserve for another use; allowing it to cool before storing in an airtight container at room temperature. Continue to cook duck until the skin is nicely browned and crisp, about 25 minutes. Use tongs to turn breast over and top with cheesecloth bundle for 1 minute. Remove bundle and transfer skillet to oven and cook until duck is medium rare, 8 to 12 minutes. It should register 125 degrees on an instant-read thermometer inserted into the thickest part. Transfer to a wire rack set over a rimmed baking sheet to rest for 5 to 7 minutes. The duck will continue to cook slightly during this time.
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Lamickah Aliyah Naidoo
[email protected]I'm not sure what I did wrong, but my duck breasts came out dry and tough. The sauce was also a bit too salty. I wouldn't recommend this recipe.
Rj Khuram satti
[email protected]I made this recipe for my husband's birthday, and he loved it! The duck breasts were cooked perfectly, and the sauce was divine. We will definitely be making this again.
Favour Victor
[email protected]This recipe was a bit disappointing. The duck breasts were overcooked, and the sauce was too sweet. I wouldn't recommend this recipe.
Salamatu Omame
[email protected]I've been looking for a good duck breast recipe, and this one is perfect! The duck breasts were cooked perfectly, and the sauce was amazing. I will definitely be making this again.
Deepak Goyal
[email protected]This recipe is a bit too complicated for my taste. I prefer simpler recipes that don't require a lot of ingredients or steps.
Rasidu Sandipa
[email protected]I'm not a huge fan of duck, but I thought I'd give this recipe a try. I was pleasantly surprised! The duck was cooked perfectly, and the sauce was delicious. I'll definitely be making this again.
Luis Miguel Covarrubias Pous
[email protected]This is one of my favorite recipes! The duck breasts are always cooked perfectly, and the sauce is so rich and flavorful. I love serving it with roasted potatoes and vegetables.
Dylon Gums
[email protected]I made this recipe for a dinner party, and it was a huge success! Everyone loved the duck breasts and the sauce. I will definitely be making this again.
Niku Sefa
[email protected]I followed the recipe exactly, and the duck breasts came out overcooked. The sauce was also a bit too sweet for my taste.
Cxrtified Spyder
[email protected]I've made this recipe several times now, and it always turns out perfectly. The duck breasts are always tender and juicy, and the sauce is always rich and flavorful. My guests always rave about it!
Nelao Ndapandula
[email protected]This recipe is a keeper! The duck breasts were cooked to perfection, and the port reduction sauce was out of this world. I served it with roasted vegetables, and it was a meal to remember.
ali basra ali basra
[email protected]I'm not a big fan of duck, but I thought I'd give this recipe a try. I was pleasantly surprised! The duck was tender and juicy, and the sauce was divine. I'll definitely be making this again.
Arslan Arslan
[email protected]Easy to follow recipe, and the results were amazing! The duck breasts were cooked perfectly, and the sauce was rich and flavorful. I highly recommend this recipe!
Daniel Gomez
[email protected]Absolutely delicious! The port reduction sauce was the perfect complement to the duck breasts. I served it over mashed potatoes, and it was a hit with my family. Will definitely be making this again!