DUCK BREAST WITH PORT WINE SAUCE

duck breast with port wine sauce

• Yield: 0 servings

DESCRIPTION

INGREDIENTS

The Rub

• 1/4 teaspoon fresh thyme leaves
• 1/2 teaspoon grated orange zest (I used the zest of one whole orange)
• 1/4 teaspoon sugar
• 4 allspice berries (I didn’t have any so didn’t use any)
• 1/2 teaspoon fresh ground pepper (Schneider does a mix of 1/4 tsp each of black and white peppercorns)
• 1/2 teaspoon kosher salt
• 2 duck breasts*
• Port wine sauce (recipe below)

INSTRUCTIONS

• Schneider’s recipe calls for a mortar and pestle or a spice grinder because she started with whole peppercorns and allspice berries. I simply stirred my salt, freshly ground pepper, sugar, zest and thyme in a small bowl. It worked just fine. The mixture should look like sand.
• 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. Pat dry with paper towels. With a paring knife, remove the tenderloin, the thin strip of meat that runs lengthwise down the underside of each breast.
• Heat a cast iron skillet over high heat. When the pan is hot — it doesn’t have to be smoking — put the duck breasts in fat side down. Let the breasts sizzle for about a minute (or longer if your kitchen isn’t getting too smoky) or a minute and a half, then place the pan in the oven. After two and half minutes total have passed, open the oven, flip the breasts over, close the oven and cook for another two to two and a half minutes. Remove the pan from the oven, transfer the breasts to a platter, and let rest for five minutes. Turn your oven off.
• While the breasts are resting, finish reducing the sauce. (See my notes below with the sauce recipe — I make the sauce a day in advance, and then heat as much as I think we need for the two of us while the breasts are resting.) Place your sauce in a small sauce pan or frying pan and heat over medium-high heat. In no time, the sauce should start to thicken up, at which point you should remove the pan from the stovetop. Slice the breasts, if desired, and pour your beautiful sauce over top. (Or, don’t slice the breasts, just pour the sauce over top.)

port wine sauce

• Yield: 0 servings

DESCRIPTION

INGREDIENTS

• One 750-millilter bottle Ruby Port (I couldn’t find Ruby Port, so I just bought the cheapest port I could find at the grocery store.)
• 2 shallots, thinly sliced
• 1/2 cup unsalted homemade or canned low-sodium chicken stock

INSTRUCTIONS

• In a heavy medium saucepan, combine the port and shallots and bring to a gentle boil over moderately low heat. Cook until the port has reduced to 1 cup, about 30 minutes.
• Strain into a small saucepan and add the chicken stock. Bring to a boil, reduce the heat to a simmer, and cook until reduced to about 1/2 to 2/3 cup, about 15 minutes longer. Serve hot.