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
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.
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.
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