Best 5 Port Wine Reduction Recipes

PORT WINE REDUCTION

Steps:

• Combine all ingredients in a medium saucepan over medium heat and bring to a boil. Continue to boil until thickened and reduced to about 1/2 cup, about 30 minutes. Strain through a fine mesh sieve; let cool to room temperature before serving.

PAN-ROASTED FILET MIGNONS WITH POTATO-WALNUT CONFIT, PORT WINE REDUCTION, STILTON CHEESE, AND SHALLOT RINGS

Steps:

• Make the Potato-Walnut Confit: Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
• Place potatoes, extra-virgin olive oil, thyme, salt, and pepper in a medium bowl; toss to combine. Spread in an even layer on prepared baking sheet and transfer to oven. Roast until potatoes are golden brown, 25 to 30 minutes. Remove from oven and transfer to a large bowl.
• Heat a large skillet over medium-high heat. Add bacon and cook, stirring, until it just begins to turn golden, about 2 minutes. Add walnuts and cook, stirring, for 2 minutes. Using a slotted spoon, transfer bacon mixture to bowl with potatoes; cover tightly with plastic wrap to keep warm. Reserve skillet for port wine reduction.
• Make the Port Wine Reduction: Add shallots and garlic to reserved skillet and cook, stirring, for 30 seconds. Add port to deglaze and stir, scraping up browned bits in skillets; cook until reduced by half, about 2 minutes. Add beef stock and cook, stirring, until reduced by half, 8 to 9 minutes. Add butter to skillet, 1 piece at a time, whisking until fully melted and combined after each addition. Remove skillet from heat as necessary to prevent sauce from breaking; sauce should be thick enough to coat the back of a spoon. Remove sauce from heat and cover to keep warm.
• Make the Filet Mignons: Season filets on both sides with salt and pepper. In a large ovenproof skillet, melt butter with olive oil over high heat. Add filets and cook, turning once, 3 minutes per side. Place 2 tablespoons cheese on top of each filet and transfer skillet to oven. For medium-rare, roast until an instant-read thermometer reaches 140 degrees when inserted into filets, 8 to 10 minutes. Remove from oven.
• To serve, divide the potato mixture evenly between four plates; top with filets. Spoon sauce over filets and garnish with remaining 1/2 cup cheese, fried shallot rings, and parsley. Serve immediately.

BLUE CHEESE FOAM WITH PORT WINE REDUCTION

Steps:

• Put the port wine in a medium-sized saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer for about 25 minutes or until the wine is reduced to a syrup. Remove from the heat and allow the reduction to cool. Transfer to a covered container or squeeze bottle and refrigerate until needed.
• Pour the cream into a large saucepan and bring to a boil over medium-high heat. As soon as the cream boils, remove from the heat.
• Add the blue cheese and using a handheld immersion blender, puree until smooth. Alternatively, transfer the cream and cheese to a food processor and process until smooth. Strain through a chinois or fine-mesh sieve into a large bowl. Season, to taste, with salt and pepper and set aside to cool at room temperature.
• Pour the blue cheese mixture into the chilled canister of a foamer. The amount will fill it halfway. Charge it with 1 or 2 charges. Chill for at least 2 hours before serving.
• To serve, shake the foamer vigorously and place a little blue cheese foam on a small plate. Garnish with a drizzle of port wine reduction. If it's too thick to drizzle, let the reduction come to room temperature. Repeat to make 5 to 7 more servings.

SIMPLE PORT WINE REDUCTION

Steps:

• Combine all of the ingredients in a medium-size saucepan over medium heat and bring to a boil.
• Continue to boil the mixture until it thickens and reduces to about ½ cup, about 45 minutes.
• Strain through a fine-mesh strainer and let cool.
• Use at room temperature. Makes ½ cup.

OAK SMOKED BREAST OF DUCK WITH PORT WINE REDUCTION

Steps:

• For the duck:.
• Soak the wood chips in water for about 1 hour.
• Season the Duck Breasts with salt and pepper and sear in a hot pan skin side down on medium low heat for 10-12 minutes to render the fat from the skin.
• Remove from the pan and place in the smoker with the dried chips and soaked chips and smoke at 350°F for 5-7 minutes for medium rare.
• Remove and let the duck rest for 3-5 minutes before serving.
• For the Port Wine Reduction:.
• In a medium size sauce pan, place shallots, currents and port wine on medium high heat.
• Reduce the wine to 1/2-3/4 until thickened.
• Removed from heat and reserve. Keep warm and serve over the duck.
• Bon Appetit!