Pan Seared Duck Breast
w/Port Reduction Sauce
This dinner is quite sumptuous and rates as one of my all time favorites. Add a hot-chewy loaf of artisan bread, a bottle of TriUmph red wine and the meal is complete!
Hope you enjoy it! – Ray
Serves: 4
Duck Breast Ingredients:
- 4 boneless duck breast halves with skin
- salt and pepper
- ¼ stick unsalted butter
- 4 sprigs fresh thyme
Port Reduction Sauce Ingredients:
- 2 cups beef broth
- 2 cups Port wine
- 2 large shallot bulbs, finely diced
- ¼ stick of unsalted butter
- 2 teaspoons Italian parsley, finely diced
- ½ teaspoon ground black pepper
Sautéed Green Beans Ingredients:
- 1 pound fresh green beans
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- 1 clove garlic, finely diced
- 1 teaspoon fresh thyme, finely diced
- 1 shallot bulb (or ¼ yellow onion), finely diced
Prepare the Sauce:
- Melt butter in a medium sized sauce pan over medium-high heat.
- Toss in the black pepper, parsley, shallots and thyme into the sauce pan and sauté until softened, but not caramelized!
- Add the beef broth and Port wine. Reduce until volume is cut in half, about 30-45 minutes. Strain the sauce if desired.
Prepare the Duck:
- Preheat the oven to 375 degrees
- Heat an oven proof skillet to medium-high to high heat. Add the butter.
- Place the duck breasts skin side down and sear for 2 minutes. Flip the duck breasts over to the skin side up and sear another 2 minutes.
- Place the sauté pan with the duck breasts in the oven and roast until internal temperature is 130 degrees for medium rare or 140 degrees for medium, about 15-20 minutes depending on the size of your duck breasts.
Prepare the Green Beans:
- Heat 2 tablespoons of butter in a skillet over medium heat.
- Place the green beans, garlic and shallots into skillet and cook until desired tenderness (about 5 to 10 minutes).
- Salt and pepper to your taste.
Plating:
- Center the duck breast on the plate.
- Sauce the duck breast and garnish with a sprig of fresh thyme.
- Place the sautéed green beans to the side of the duck breast.