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Lydie Marshall likes to marinate duck breasts in Muscat de Beaumes-de-Venise, a sweet wine from a village near where she lives. The dish is equally good made with port. The sauce is a reduction of the duck marinade and Enriched Chicken Stock. More Incredible Duck Recipes

December 2000

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Credit: © Reed Davis

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Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large baking dish, mix the Muscat de Beaumes-de-Venise with the orange juice, soy sauce, lime juice and olive oil. Add the duck breasts and marinate for 4 hours or overnight in the refrigerator.

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  • Remove the duck breasts from the marinade and pat dry with paper towels. Pour the marinade into a medium saucepan and add the Enriched Chicken Stock. Boil over moderately high heat until reduced to 1/3 cup and syrupy, about 35 minutes.

  • Heat a large nonstick skillet. Add the duck breasts skin side down and season with salt and pepper. Cook the breasts over moderate heat until the skin is very crisp, about 5 minutes. Turn the breasts, cover and cook until the meat is rare, about 3 minutes. Transfer the breasts to a carving board, cover loosely with foil and let stand for 5 minutes. Slice the duck crosswise 1/4 inch thick and arrange on plates. Pass the sauce at the table.

Notes

Boneless duck breasts are available by mail-order from D'Artagnan.

Serve With

Sautéed potatoes.

Suggested Pairing

A medium-bodied red with intense fruit and a smooth texture will tie together the strong flavors of the sauce and the duck. Some excellent examples come from the Rhône.

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