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.