Oak Smoked Breast Of Duck With Port Wine Reduction Recipes

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DUCK BREASTS WITH PORT REDUCTION SAUCE



Duck Breasts with Port Reduction Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry

Number Of Ingredients 9

2 tablespoons minced shallots
3/4 cup ruby port wine
1/2 cup chicken stock
2 sprigs fresh thyme
2 tablespoons unsalted butter
Coarse salt
Freshly ground pepper
1 large Muscovy duck breast, about 1 pound
Coarse salt and freshly ground pepper

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.
  • Drain all of fat from the pan and place over medium heat. Add the shallots and cook until soft, about 2 minutes. Increase heat to medium high and add the port, chicken stock, and thyme, scraping the bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook until sauce is syrupy and reduced to 1/3 cup. Remove from heat and whisk in butter until fully incorporated. Season to taste with salt and pepper and serve.
  • Slice duck crosswise on a slight angle into 1/4-inch-thick slices, fan out on serving plates, and drizzle with sauce before serving.

PEPPERED DUCK BREAST WITH RED WINE SAUCE



Peppered Duck Breast With Red Wine Sauce image

Back in 2011, this version of steak au poivre made with duck breasts was introduced as part of a New Year's menu. Fancy enough for a gathering, but relaxed enough that it doesn't feel like too much, you can make it any time you want something a little more special than your average fare.

Provided by David Tanis

Categories     dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

3 Muscovy duck breasts (about 1 pound each)
Salt
1 tablespoon freshly crushed black peppercorns
4 garlic cloves, sliced
Fresh thyme sprigs
2 tablespoons unsalted butter
1 large shallot, sliced
1 tablespoon tomato paste
2 cups unsalted chicken broth
1/4 cup plus 2 tablespoons medium-bodied red wine
1 tablespoon Cognac or brandy
2 teaspoons potato starch

Steps:

  • Remove the tenderloins (the thin strips of meat on undersides of the duck breast) and reserve for the sauce. With a sharp knife, trim away any gristle from the undersides of the breasts and trim any excess fat. Score the skin in a diamond pattern, cutting through the fat but not quite reaching the meat. Lightly sprinkle salt on both sides, then rub 1 teaspoon crushed black peppercorns all over. Sprinkle with the garlic and a few thyme sprigs, cover, and leave at room temperature for 1 hour. (For deeper flavor, refrigerate the breasts for several hours or overnight, then return to room temperature before cooking.)
  • Heat 1 tablespoon unsalted butter in a saucepan over medium heat. Add the shallot and the reserved duck tenderloins; let them brown well, stirring occasionally, 5 to 8 minutes. Stir in the tomato paste and a small thyme sprig and let them fry for 1 minute.
  • Add the broth and 1/4 cup wine, raise the heat to a brisk simmer and let the liquid reduce to about 1 1/4 cups, about 10 minutes. Strain the sauce and return to the heat. Add the remaining 2 tablespoons red wine and the Cognac or brandy and cook for 1 minute more. Dissolve potato starch in 2 tablespoons cold water, then stir the mixture into the sauce. Whisk in the remaining 1 tablespoon butter. Season to taste with salt. (Sauce may be made in advance and reheated, thinned with a little broth.)
  • Remove and discard the garlic and thyme sprigs from the breasts. Heat a large, heavy skillet over medium-high. When the pan is hot, lay in the duck breasts, skin-side down, and let them sizzle. Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isn't browning too quickly. With tongs, turn the breasts over and let them cook another 3 minutes for rare, 4 to 5 minutes for medium-rare. Transfer to a warm platter and let rest for 10 minutes. Slice crosswise, not too thickly, at a slight angle and serve with the sauce.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 817 milligrams, Sugar 2 grams, TransFat 0 grams

OAK SMOKED BREAST OF DUCK WITH PORT WINE REDUCTION



Oak Smoked Breast of Duck With Port Wine Reduction image

This is another wonderful recipe that was served to us at the Indian Pueblo Cultural Center in Albuquerque. Richard Hetzler, who is the Executive Chef at the Mitsitam Cafe in the National Museum of the American Indian in Washington, D.C. prepared this dish. What an honor and a treat to have such a master in the house. I loved the smoky flavor of this dish. Richard says not to over smoke it and the middle of the duck should be pink. You will need 1/4 pound of oak wood chips for this recipe. I noticed that he used both dry and wet chips for this recipe. He said that soaking the chips is done to maintain a longer smoke. Zaar wouldn't let me say 2 duck breasts, so I repeated it twice. Please note: I didn't include the cooking time for the Port Wine Reduction in this recipe. You could probably prepare it ahead of time as long as you keep it warm.

Provided by Chef Joey Z.

Categories     Duck Breasts

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 duck breast
1 duck breast
3 cups port wine
1/4 cup dried currant
1 large shallot (finely diced)

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!

Nutrition Facts : Calories 1109.3, Fat 26.1, SaturatedFat 7, Cholesterol 326.4, Sodium 236.1, Carbohydrate 63.5, Fiber 1.2, Sugar 39.6, Protein 60.5

DUCK BREASTS POACHED IN RED WINE AND PORT



Duck Breasts Poached In Red Wine And Port image

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

1 cup carrots, cut into 1/2-inch dice
1 cup onions, cut into 1/2-inch dice
1 cup celery, cut into 1/2-inch dice
1 tablespoon olive oil
1 quart beef stock
1 cup dry red wine
1/2 cup port
2 sprigs thyme
3 peppercorns
1 small bay leaf
1 clove garlic
3 skinless, boneless duck breasts, 10 to 12 ounces each, halved
2 tablespoons unsalted butter, cut into bits, optional
Parsley sprigs for garnish

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

DIVINE BONELESS DUCK BREAST WITH PORT WINE SAUCE



Divine Boneless Duck Breast With Port Wine Sauce image

I first found and tried this recipe in 1999 on Epicurious. It does take a lot of work but it is so worth it! The sauce can be made the day before and slowly reheated. This is divine duck! But(hiccup), here's the lesson I learned, don't drink too much wine while making it or you'll get lost in the many steps.

Provided by Penny Stettinius

Categories     Duck Breasts

Time 9h

Yield 8 serving(s)

Number Of Ingredients 18

1 1/4 cups dry red wine
1/4 cup balsamic vinegar
3 tablespoons soy sauce
1/4 cup lemon juice, freshly squeezed
3 garlic cloves, crushed
1 1/2 tablespoons fresh ginger, grated
1/4 cup olive oil
2 boneless duck breasts, whole, with skin on (approx. 2 lbs each)
3 tablespoons sugar
3 tablespoons water
2 tablespoons white wine vinegar
3 tablespoons balsamic vinegar
1/4 cup shallot, minced
1 large garlic clove, minced
1 1/2 cups dry red wine
3/4 cup beef broth
1/3 cup heavy cream
1/4 cup tawny port

Steps:

  • marinade:.
  • In a bowl whisk together the wine, the vinegar, soy sauce, lemon juice, garlic, gingerroot, oil and salt and pepper to taste.
  • Put the duck breasts in a large resealable plastic bag, pour the marinade over them, and seal the bag.
  • Put the plastic bag in a large bowl and let the duck marinate, chilled, overnight.
  • Remove the duck from the marinade and pat it dry between layers of paper towels.
  • Preheat oven to 450.
  • Score the skin of each duck breast in a crosshatch pattern with a sharp knife and sprinkle both sides of the duck with salt and pepper to taste.
  • Heat 2 heavy skillets over moderately high heat until they are hot and in each skillet cook 1 of the duck breasts, skin side down, for 10 minutes.
  • Turn the duck and cook it for 2 minutes more.
  • Transfer the skillets to the middle of the preheated 450°F oven (wrap the skillet handles with a double thickness of foil if the handles are not ovenproof), and roast the duck for 5 to 7 minutes, or until a meat thermometer registers 145°F to 150°F for medium meat.
  • While the duck is roasting, in a small heavy saucepan combine the sugar and the water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, swirling the pan, until the mixture is a golden caramel. Add the vinegars carefully, swirling the pan until the caramel is dissolved, and reserve the mixture.
  • Transfer the duck to a cutting board and let it stand, covered loosely with foil, for 5 minutes.
  • Pour off all but 2 tablespoons of the fat from 1 of the skillets and in the fat remaining in the skillet cook the shallot and the garlic over moderately low heat, stirring, until the shallot is softened.
  • Add the dry red wine and boil the mixture until it is reduced by half.
  • Add the broth, boil the mixture until it is reduced by one third, and pour the mixture through a fine sieve set over the reserved vinegar mixture, pressing hard on the solids.
  • Whisk in the cream and the Port, simmer the mixture for 1 minute, and add the beurre manié, a little at a time, whisking until the sauce is smooth.
  • Simmer the sauce, whisking occasionally, for 2 minutes, whisk into the sauce any juices that have accumulated on the cutting board, and season the sauce with salt and pepper.
  • Cut the duck diagonally across the grain into thin slices, divide the duck slices among 8 plates, and spoon the sauce over the duck.
  • **A beurre manié is made by kneading together 3 tablespoons softened unsalted butter and 2 tablespoons all-purpose flour.

SEARED DUCK BREAST WITH RED WINE JUS AND ORANGE, OLIVE OIL MASH RECIPE BY TASTY



Seared Duck Breast With Red Wine Jus And Orange, Olive Oil Mash Recipe by Tasty image

Here's what you need: duck breasts, sea salt, pepper, garlic, fresh rosemary, potato, butter, milk, orange zest, olive oil, salt, pepper, flour, red wine, cranberry sauce, honey, orange, chicken stock, salt, pepper, orange zest, fresh rosemary

Provided by Evelyn Liu

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 22

4 duck breasts
4 teaspoons sea salt
4 teaspoons pepper
8 cloves garlic
4 sprigs fresh rosemary
1 ½ cups potato
2 teaspoons butter
1 oz milk
orange zest, half an orange
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
½ teaspoon flour
½ cup red wine
3 teaspoons cranberry sauce
2 teaspoons honey
1 orange, juice of
¼ cup chicken stock
½ teaspoon salt
½ teaspoon pepper
orange zest, of half an orange, to serve
fresh rosemary, to serve

Steps:

  • Preheat the oven to 180˚C (350˚F).
  • Lightly score the duck skin with a sharp knife. Make sure not to cut through to the flesh.
  • Season each side of the duck breast with 1 teaspoon of salt and pepper each.
  • Fry the duck breast skin side down on medium heat for 3 to 4 minutes with the garlic and rosemaries. Flip and fry the other side for 1 minute.
  • Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. Rest for 6 minutes before serving.
  • For the mashed potato, chuck all the ingredients in the boiled potato, mix well.
  • For the Red Wine Jus, use the pan you fried the duck breasts in. Take out the rosemary stalks, crush the garlic with a fork.
  • Fry the garlic for a minute or two on medium low heat. Add in the flour and fry for another minute or until all the fat in the pan have binded to the flour.
  • Add in the rest of the ingredients, mix well and keep simmering on a low heat for 10 minutes or until it becomes a glossy thick sauce.
  • To impress your guests with your presentation game, pipe the mashed potato with a piping bag into a golf ball size mound. Shape using the back of a spoon.
  • Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary.
  • Enjoy!

Nutrition Facts : Calories 365 calories, Carbohydrate 31 grams, Fat 14 grams, Fiber 3 grams, Protein 25 grams, Sugar 11 grams

BREAST OF DUCK WITH PORT SAUCE



Breast of Duck with Port Sauce image

Categories     Duck     Ginger     Roast     Valentine's Day     Port     Gourmet

Yield Serves 8

Number Of Ingredients 23

For the marinade
1 1/4 cups dry red wine
1/4 cup balsamic vinegar
3 tablespoons soy sauce
1/4 cup fresh lemon juice
3 garlic cloves, crushed
1 1/2 tablespoons grated fresh gingerroot
1/4 cup olive oil
two 2-pound whole boneless duck breasts with skin*
3 tablespoons sugar
3 tablespoons water
2 tablespoons white-wine vinegar
3 tablespoons balsamic vinegar
1/4 cup minced shallot
1 large garlic clove, minced
1 1/2 cups dry red wine
3/4 cup beef broth
1/3 cup heavy cream
1/4 cup Tawny Port
a beurre manié made by kneading together 3 tablespoons softened unsalted butter and 2 tablespoons all-purpose flour
dried cherry and shallot confit
dried cherry and shallot confit
*Whole boneless duck breasts are available at many butcher shops and specialty foods shops.

Steps:

  • Make the marinade:
  • In a bowl whisk together the wine, the vinegar, the soy sauce, the lemon juice, the garlic, the gingerroot, the oil and salt and pepper to taste.
  • Put the duck breasts in a large resealable plastic bag, pour the marinade over them, and seal the bag. Put the plastic bag in a large bowl and let the duck marinate, chilled, overnight. Remove the duck from the marinade and pat it dry between layers of paper towels. Score the skin of each duck breast in a crosshatch pattern with a sharp knife and sprinkle both sides of the duck with salt and pepper to taste. Heat 2 heavy skillets over moderately high heat until they are hot and in each skillet cook 1 of the duck breasts, skin side down, for 10 minutes. Turn the duck and cook it for 2 minutes more, transfer the skillets to the middle of a preheated 450°F. oven (wrap the skillet handles with a double thickness of foil if the handles are not ovenproof), and roast the duck for 5 to 7 minutes, or until a meat thermometer registers 145°F. to 150°F. for medium meat.
  • While the duck is roasting, in a small heavy saucepan combine the sugar and the water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, swirling the pan, until the mixture is a golden caramel. Add the vinegars carefully, swirling the pan until the caramel is dissolved, and reserve the mixture.
  • Transfer the duck to a cutting board and let it stand, covered loosely with foil, for 5 minutes. Pour off all but 2 tablespoons of the fat from 1 of the skillets and in the fat remaining in the skillet cook the shallot and the garlic over moderately low heat, stirring, until the shallot is softened. Add the dry red wine and boil the mixture until it is reduced by half. Add the broth, boil the mixture until it is reduced by one third, and pour the mixture through a fine sieve set over the reserved vinegar mixture, pressing hard on the solids. Whisk in the cream and the Port, simmer the mixture for 1 minute, and add the beurre manié, a little at a time, whisking until the sauce is smooth. Simmer the sauce, whisking occasionally, for 2 minutes, whisk into the sauce any juices that have accumulated on the cutting board, and season the sauce with salt and pepper.
  • Cut the duck diagonally across the grain into thin slices, divide the duck slices among 8 plates, and spoon the sauce over the duck. Serve the duck with the dried cherry and shallot confit.

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From hungrypinner.com


DUCK MAGRET IN RED WINE REDUCTION - ZAVOR®
Instructions. Preheat the oven to 350F. Trim the fat off the duck breast. Make diagonal cuts into the skin in one direction and then in the other so as to make diamond-shaped slits. Heat a skillet over medium-high heat and brown the duck breasts on all sides. Remove the duck from the skillet, saving the fat, and place it on a baking dish.
From zavoramerica.com


DUCK BREAST WITH RED WINE REDUCTION - EDIBLE MICHIANA
2018-05-09 Turn the heat to medium. In a few minutes, the breast will begin to render fat. Continue cooking for 8 to 10 minutes. Flip the breast over and cook for 6 to 8 minutes on that side until a meat thermometer measures 140° for medium doneness. Place the breasts on a plate to rest for 5 to 7 minutes. Return the pan to medium heat.
From ediblemichiana.ediblecommunities.com


DUCK BREAST WITH CHERRY PORT REDUCTION - TABLEANDDISH
2016-11-30 Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper. Thinly slice duck.
From tableanddish.com


RECIPE DETAIL PAGE | LCBO
Flattening the bird makes it cook more quickly; all of the skin is exposed to the heat and gets nice and crispy, and the breast doesn’t dry out as it can with an intact bird. The added depth of flavour from the dried, smoked duck breast and sage under the skin and the sweet and tangy reduction take this turkey to a whole new level. It’s ...
From lcbo.com


PAN-SEARED WILD DUCK BREAST WITH PORT WINE REDUCTION - RECIPE CART
The mixture should look like sand. Step 2. Place the duck breasts on a platter and rub the spice mixture into them. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. About 20 minutes before cooking, remove the duck breasts from the refrigerator and return to room temperature. Preheat the oven to 450ºF.
From getrecipecart.com


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