DUCK BREASTS WITH PORT REDUCTION SAUCE
Steps:
- Using a sharp knife, trim away excess skin from the duck (leaving enough to amply cover the breast). Using a sharp knife, score the skin, first cutting diagonally in one direction, and then the other, in a crosshatch manner. Cut all the way through the skin and most of the fat, but avoid the flesh. Alternatively, you can use a Jaccard tool to pierce the skin. On a small rimmed baking sheet or a plate, place a 1/4 inch layer of salt rough the size of the duck breast. Place duck breast skin-side down on bed of salt. Let stand at room temperature for 1 hour. Remove and brush off salt with a stiff brush. Line a small rimmed baking sheet or shallow dish with ice cubes and cover with plastic wrap. Place duck breast skin-side down on plastic wrap and weight it with a cheesecloth bundle filled with pie weights or dried beans for 25 minutes at room temperature. Preheat oven to 350 degrees. Remove cheesecloth bundle and season flesh side with pepper, and place skin side down, in an unheated 10-inch skillet. Top again with cheesecloth bundle and cook over medium-low heat until a small pool of fat forms in the pan. As fat accumulates, spoon off into a heatproof bowl and reserve for another use; allowing it to cool before storing in an airtight container at room temperature. Continue to cook duck until the skin is nicely browned and crisp, about 25 minutes. Use tongs to turn breast over and top with cheesecloth bundle for 1 minute. Remove bundle and transfer skillet to oven and cook until duck is medium rare, 8 to 12 minutes. It should register 125 degrees on an instant-read thermometer inserted into the thickest part. Transfer to a wire rack set over a rimmed baking sheet to rest for 5 to 7 minutes. The duck will continue to cook slightly during this time.
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David Needham
[email protected]This recipe was easy to follow and the results were impressive. The duck was juicy and tender, and the sauce was perfectly balanced.
Mercy Powers
[email protected]The duck was a bit overcooked, but the sauce was very good.
Irfan Ahmad DM
[email protected]This was a great recipe! The duck was cooked perfectly and the sauce was very flavorful. I will definitely be making this again.
Binay Rana
[email protected]I followed the recipe exactly and the dish turned out perfectly. The sauce was especially delicious.
Habibo Muhumed
[email protected]This dish was amazing! The duck was cooked perfectly and the sauce was to die for. I will definitely be making this again.
Shoaib awan
[email protected]I'm not a fan of duck, but I loved this dish. The sauce was incredible and the duck was cooked perfectly.
Toni Prince
[email protected]This recipe was a bit too complicated for me, but the results were worth it. The duck was cooked perfectly and the sauce was amazing.
Mani Ujawal
[email protected]The duck was a bit dry, but the sauce was very good.
Js Ariyan
[email protected]This was a great recipe! The duck was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Usman Musman
[email protected]I followed the recipe exactly and the dish turned out perfectly. I highly recommend it.
Allan chigalu
[email protected]This dish is definitely a special occasion meal. It's a bit time-consuming, but it's worth the effort.
Antonitte Dixon
[email protected]I'm not a big fan of duck, but this dish changed my mind. The sauce was rich and flavorful, and the duck was cooked perfectly.
Razes Khattri
[email protected]This recipe was easy to follow and the results were impressive. The duck was juicy and tender, and the sauce was perfectly balanced.
Adenike Boluwade
[email protected]The duck was a bit overcooked for my taste, but the sauce was incredible.
shadin mia
[email protected]I've made this dish several times and it always turns out amazing. The sauce is especially delicious.
khaled hassen
[email protected]This dish was absolutely delightful! The duck breasts were cooked to perfection and the port reduction sauce was rich and flavorful. I served it with roasted potatoes and asparagus and it was a hit with my guests.