Crisp skin, pink meat, and a sweet-savoury port sauce — duck breast at its best.
Serves: 4
Prep: about 15 min
Cook: about 25 min
Ingredients
- 4 wild duck breasts
- 200ml port
- 200ml game or beef stock
- 1 shallot, finely chopped
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- A knob of cold butter
- Salt and pepper
Equipment
- A frying pan
- A small saucepan for the sauce
- A meat thermometer
Method
1. Score the skin of the duck breasts with a sharp knife, without cutting into the meat. Season with salt.
2. Place the breasts skin-side down in a cold pan and gradually bring the heat up. Let the fat render slowly until the skin is golden and crisp, about 8-10 minutes.
3. Flip the breasts and cook for another 3-4 minutes until they reach a core temperature of 52-54°C for pink. Rest under foil.
4. For the sauce, fry the shallot in a little of the rendered duck fat until translucent.
5. Deglaze with the port and reduce by half.
6. Add the stock, honey and balsamic vinegar and reduce further until syrupy.
7. Strain the sauce and finish with a knob of cold butter for shine, right at the end.
Serving tip
Slice the duck breast on an angle and serve with roasted carrots or a fruity compote.
Photo: Warren In the Weeds, via Wikimedia Commons (CC BY-SA 2.0)
