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Add a photoServings: 6
Ingredients
- 1 quart Duck Stock (see recipe)
- 1 Tbsp. cornstarch
- 1 c. port
- 3 whl duck breasts Salt to taste Freshly-grnd black pepper to taste
- 3 x pears or possibly peaches peeled, halved, and seeded
- 1 c. dry white wine
- 3 Tbsp. sugar
- 2 slc lemon
- 1 Tbsp. green peppercorns
Directions
- Preheat oven to 400 degrees. Reduce the Duck Stock till only half remains. Dissolve the cornstarch in 1/4 c. port, add in it to the stock, and stir thoroughly. Reserve.
- Season duck breasts with salt and pepper, place in a roasting pan with 1/2 c. water, and bake for 30 to 35 min. The meat should remain pink. Remove from the pan and keep hot.
- Throw away all fat in a roasting pan and deglaze with the remaining port. Reduce to a glaze and add in to the duck stock.
- While the ducks are roasting, poach the pears in a mix of the white wine, sugar, and lemon slices till tender. (This will take anywhere from 5 to 30 min, depending on the ripeness of the fruit.)
- Bring the sauce to a boil and add in 5 to 6 Tbsp. of the poaching liquid. Continue to reduce till only 1 1/2 c. remain. Taste and correct seasonings.
- Remove the duck breast from the bone. Peel off the skin and fat, and slice the breasts thinly lengthwise slices.
- Presentation: Arrange slices of duck and slices of pear alternately on each hot plate, nap with sauce, and sprinkle with green peppercorns.
- This recipe yields 6 servings.
- Comments: The natural sweetness of port and the spiciness of the green peppercorns combine to make a perfect sauce for the duck breast.
- Wine Recommendation: A Cabernet Sauvignon
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 6 servings | |
| Calories 177 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.16g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 198mg | 6% |
| Total Carbs 28.0g | 7% |
| Dietary Fiber 3.1g | 10% |
| Sugars 17.78g | 12% |
| Protein 0.64g | 1% |
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