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Рецепт Duck Breast With Port Wine
by Global Cookbook

Duck Breast With Port Wine
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  Порций: 6

Ингредиенты

  • 1 quart Duck Stock (see recipe)
  • 1 Tbsp. cornstarch
  • 1 c. port
  • 3 whl duck breasts Salt to taste Freshly-grnd black pepper to taste
  • 3 x pears or possibly peaches peeled, halved, and seeded
  • 1 c. dry white wine
  • 3 Tbsp. sugar
  • 2 slc lemon
  • 1 Tbsp. green peppercorns

Инструкции

  1. Preheat oven to 400 degrees. Reduce the Duck Stock till only half remains. Dissolve the cornstarch in 1/4 c. port, add in it to the stock, and stir thoroughly. Reserve.
  2. Season duck breasts with salt and pepper, place in a roasting pan with 1/2 c. water, and bake for 30 to 35 min. The meat should remain pink. Remove from the pan and keep hot.
  3. Throw away all fat in a roasting pan and deglaze with the remaining port. Reduce to a glaze and add in to the duck stock.
  4. While the ducks are roasting, poach the pears in a mix of the white wine, sugar, and lemon slices till tender. (This will take anywhere from 5 to 30 min, depending on the ripeness of the fruit.)
  5. Bring the sauce to a boil and add in 5 to 6 Tbsp. of the poaching liquid. Continue to reduce till only 1 1/2 c. remain. Taste and correct seasonings.
  6. Remove the duck breast from the bone. Peel off the skin and fat, and slice the breasts thinly lengthwise slices.
  7. Presentation: Arrange slices of duck and slices of pear alternately on each hot plate, nap with sauce, and sprinkle with green peppercorns.
  8. This recipe yields 6 servings.
  9. Comments: The natural sweetness of port and the spiciness of the green peppercorns combine to make a perfect sauce for the duck breast.
  10. Wine Recommendation: A Cabernet Sauvignon