#PriscillaBarnes: Seared Duck Breast with Port Wine Reduction and Foie Gras

Seared Duck Breast with Port Wine Reduction and Foie Gras

Serves two people.

My husband and I LOVE duck! We experiment with new duck recipe’s all the time and I think we finally found one we are both crazy about. 

If you have never done it, Don’t be afraid of duck - its easy and the flavors here are simply amazing.

1 Cup port (ruby works best but tawny is fine too)..nothing too expensive

1 Cup Duck Stock (yo

u can use chicken also - but it MUST be homemade stock that was made with bones...most of the store bought stocks do not have the gelatin needed to thicken and you will be VERY disappointed with a runny reduction)

3/4 stick of cold butter, cut into small cubes

2 TBLS chopped dried sour cherries 

2 TBLS chopped, pitted olives (black and green)

2 Duck Breasts

salt

black pepper

Chinese 5 spice

szechuan pepper

OPTIONAL: Foie Gras (1-inch thick slice)

Now I say this is optional, but honestly this dish is just spectacular with the addition of the foie gras (If you cant find it at your butcher, Hudson Valley is my go-to spot http://www.hudsonvalleyfoiegras.com)

Preheat oven to 425 degrees.

Prepare a rack over a backing sheet.

Score the duck breasts - make criss cross cuts over entire skin - be careful and try not to cut into the meat...only the skin and fat.

In a medium saucepan, simmer the port over med-high heat until reduced by half (about 10-15 minutes).

Add the Duck Stock, continue to simmer until this reduces by half - you should have about 3/4 Cup and it will by slightly syrupy (about 10 - 15 minutes). Turn burner down to very low.

Now whisk in the butter ONE cube at a time...do not add a new cube until the previous cube is completely melted. Add cherries and olives. season with salt and pepper if needed (but you probably wont). Sauce is ready...set aside on top of oven to keep warm.

Season duck breasts with salt, szechuan pepper and a little Chinese 5 spice.

(If you don't have Chinese 5 spice - dust breast with a pinch of allspice and cinnamon)

(If you don't have szechuan pepper, just use black pepper...but get szcehuan for next time!)

Put the seasoned breasts skin side down in a COLD skillet.

Turn burner to low and let cook until fat renders and skin is a wonderful golden brown about 10 minutes.

Transfer Duck breasts to the rack - skin side up. Cook until internal temp is 130 degrees - about 10-15  minutes.

The duck will be a wonderful Medium Rare.

Once done - transfer to a plate and let rest for 5-10 minutes. then slice against the grain and arrange on a plate for serving.

Now drain the duck fat from the skillet and put back on stove on HIGH. As you see the first puffs of smoke appear, sear the Foie Gras on both sides (about 30 seconds per side) making sure it is a wonderful dark golden brown.

Cut Foie Gras in half and put one piece over each sliced duck plate.

Spoon the warmed port reduction over everything - YUM!!!!