DUCK BREASTS POACHED IN RED WINE AND PORT
Provided by Marian Burros
Categories dinner, weekday, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Saute the vegetables in the oil until they start to color. Put the stock in a large pot, add the vegetables and simmer for 20 minutes.
- In a small pan, combine red wine and port, and boil to reduce by half.
- Combine the stock, bouquet garni and wine reduction, and reduce by a third. Cool, add the breasts and refrigerate. Marinate for several hours or overnight.
- To serve, remove the breasts from the liquid, then bring it to a boil. Return the breasts to the liquid, and when it resumes boiling, reduce the heat and simmer for 7 to 8 minutes, less if breasts are small, until they are cooked but still pink inside.
- Remove the breasts, slice thinly on the diagonal and keep warm. Taste the liquid. If it is too strong, dilute with water.
- With a hand electric whisk, beat in the butter, if desired. Arrange breast slices in shallow bowls, spoon over some of the liquid and serve. Garnish with parsley.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 4 grams
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Haris Jaffar
jaffar_h18@yahoo.comI'm not a huge fan of duck, but I thought this dish was pretty good. The duck breasts were cooked well, and the sauce was flavorful.
axmad walii
waxmad29@yahoo.comThis dish was a bit too salty for my taste. I think I'll use less salt next time.
Devendra Kc
devendra-k@gmail.comI would definitely recommend this recipe to anyone who loves duck. It's a bit of a splurge, but it's worth it for a special occasion.
Deborah Johnson
j.deborah43@hotmail.frThis recipe is a keeper! I've made it several times, and it always turns out perfectly. The duck breasts are always juicy and tender, and the sauce is rich and flavorful.
Md Joy Jr
j_m20@hotmail.comOverall, I thought this dish was pretty good. The duck breasts were cooked well, and the sauce was flavorful. However, I would have liked the sauce to be a little thicker.
Michelle Davis
m-davis@hotmail.comI found the recipe to be a bit confusing. The instructions were not very clear, and I ended up overcooking the duck breasts.
Khayal Muhammad
m-khayal@gmail.comThis dish was a bit too rich for my taste. The sauce was very heavy, and the duck breasts were a little greasy.
Ali Ba a
ali-b@hotmail.frI love this recipe! The duck breasts are always cooked perfectly, and the sauce is to die for. I usually serve it with roasted potatoes and asparagus.
Nadia Ryan
r@yahoo.comThis was my first time cooking duck, and I was a little nervous. But the recipe was easy to follow, and the results were fantastic. The duck breasts were juicy and flavorful, and the sauce was delicious.
Tita Man
man_tita26@hotmail.co.ukI've made this dish several times, and it always turns out amazing. The key is to use high-quality ingredients and to not overcook the duck breasts.
abuawo wendy
a@gmail.comOMG! This dish was absolutely divine! The duck breasts were cooked to perfection, and the red wine and port sauce was rich and flavorful. I served it with mashed potatoes and roasted vegetables, and it was a hit with my family and friends.