Smoked Duck Breasts with Raspberry-Port Sauce
- SERVINGS: 4
You can use fresh duck breasts in place of the smoked breasts called for below; cook them a little longer before serving with the intensely fruity sauce.
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 1/4 cup ruby port
- 1/4 cup dry white wine
- 2 tablespoons seedless raspberry preserves
- 1 tablespoon raspberry vinegar
- 1 tablespoon Dijon mustard
- 1/2 cup raspberries
- Salt and freshly ground pepper
- Two 3/4-pound smoked duck breasts
- 1 teaspoon vegetable oil
- Melt 1 tablespoon of the butter in a medium saucepan. Add the shallot and cook over moderate heat, stirring frequently, until softened, about 2 minutes. Add the port and white wine and cook over moderate heat until the sauce is reduced to 2 tablespoons, about 7 minutes. Add the raspberry preserves, vinegar and mustard and whisk over low heat until smooth. Add the raspberries and cook, whisking gently to break up the berries. Whisk in the remaining 1 tablespoon of butter and season with salt and pepper; keep the sauce warm.
- Using a thin, sharp knife, make a crisscross pattern in the duck skin. Heat the oil in a large skillet. Add the duck breasts, skin side down, and cook over moderate heat until the skin is browned and crisp, 4 to 5 minutes; pour off the rendered fat as it accumulates in the pan. Turn the duck breasts and cook until the bottom is browned, about 2 minutes. Turn the duck again and cook over moderately low heat until most of the fat has been rendered, about 5 minutes longer; don't let the skin burn.
- Transfer the duck breasts to a cutting board and let them rest for 5 minutes. Thinly slice the duck on the diagonal and arrange on plates. Spoon the raspberry-port sauce all around the duck and serve.
The intensely fruity, berry-sweet sauce that's served with the duck breasts suggests a rich Merlot-based red, with echoes of bright raspberry. Look one from Napa Valley or Bordeaux.
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Congratulations to Mei Lin, winner of Top Chef Season 12.