Duck Breasts Poached In Red Wine And Port
Published April 21, 1998
- Total Time
- 45 minutes
- Rating
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Ingredients
1 cup carrots, cut into ½-inch dice
1 cup onions, cut into ½-inch dice
1 cup celery, cut into ½-inch dice
1 tablespoon olive oil
1 quart beef stock
1 cup dry red wine
½ cup port
BOUQUET GARNI
2 sprigs thyme
3 peppercorns
1 small bay leaf
1 clove garlic
3 skinless, boneless duck breasts, 10 to 12 ounces each, halved
2 tablespoons unsalted butter, cut into bits, optional
Parsley sprigs for garnish
Nutritional analysis per serving (4 to 6 servings)
10 grams carbs; 130 milligrams cholesterol; 340 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 13 grams fat; 2 grams fiber; 438 milligrams sodium; 35 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Saute the vegetables in the oil until they start to color. Put the stock in a large pot, add the vegetables and simmer for 20 minutes.
- Step 2
In a small pan, combine red wine and port, and boil to reduce by half.
- Step 3
Combine the stock, bouquet garni and wine reduction, and reduce by a third. Cool, add the breasts and refrigerate. Marinate for several hours or overnight.
- Step 4
To serve, remove the breasts from the liquid, then bring it to a boil. Return the breasts to the liquid, and when it resumes boiling, reduce the heat and simmer for 7 to 8 minutes, less if breasts are small, until they are cooked but still pink inside.
- Step 5
Remove the breasts, slice thinly on the diagonal and keep warm. Taste the liquid. If it is too strong, dilute with water.
- Step 6
With a hand electric whisk, beat in the butter, if desired. Arrange breast slices in shallow bowls, spoon over some of the liquid and serve. Garnish with parsley.
Private Notes