Name: Duck Breast with Redcurrant and Port Sauce
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 servings pepper; 20 gr .7 oz. butter; 300 ml fl. oz. chicken stock; 200 gr oz. currants; 4 duck breasts each weighing 180gr / 6.3 oz. to 200gr / 7 oz.; 2 tbsp of honey; 4 tsp of port; 4 servings salt and pepper; 4 servings some rough sea salt; 4 servings shallot; 2 tsp of thyme leaves

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Duck Breast with Redcurrant and Port Sauce Recipe — Recipes Zone

Method

10 steps · 45 min

01
Preheat Oven, Start Pan
Preheat your oven to 200°C/400°F. As it heats, get a heavy-bottomed frying pan or skillet ready for the duck.
02
Season Duck Skin
Season the skin side of each duck breast generously with rough sea salt and pepper, rubbing it into the skin.
03
Sear Duck Skin
Place the seasoned duck breasts, skin-side down, into a cold heavy-bottomed frying pan. Turn the heat to medium-high. Let the duck cook undisturbed; you want the fat to render slowly and the skin to crisp. If it starts to smoke excessively, lower the heat slightly.
04
Transfer to Oven
Continue searing the duck, skin-side down, for about 10 to 15 minutes. You'll know it's ready to move when the skin is deeply golden and crisp, and the color change on the side of the breast shows it's cooked a little more than halfway through.
If your pan is oven-safe (metal handle), you can transfer it directly. Otherwise, move the duck, still skin-side down, to a preheated roasting tray. (A good tip: put the roasting tray in the oven while it preheats.) Cook in the oven for another 7 to 10 minutes.
05
Rest the Duck
Remove the duck breasts from the oven and let them rest for at least 7 minutes before slicing. This allows the juices to redistribute, keeping the meat tender.
06
Sauté Shallots
While the duck rests, melt half the butter in a clean pan over medium-high heat. Add the chopped shallots and cook until they're soft and translucent, about 3-5 minutes.
07
Add Liquids
Stir in the thyme, chicken stock, port, honey, and a pinch of salt and pepper.
08
Add Currants
Add about half of the redcurrants to the pan, reserving the rest for later.
09
Reduce Sauce
Increase the heat and simmer the sauce, letting it reduce until it's about one-third of its original volume and slightly thickened. It should coat the back of a spoon.
10
Finish and Serve
Lower the heat, then whisk in the remaining butter until it's fully melted and incorporated, making the sauce glossy. Stir in the remaining redcurrants.
Taste and adjust the seasoning if needed. Slice the rested duck breasts and serve immediately, spooning the warm sauce generously over the top.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	374kcal	19%
Fat	15g	21%
Carbohydrate	10g	4%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 2 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Milk	Contains
Sulphites	Contains
Gluten

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Duck Breast with Redcurrant and Port Sauce Recipe

About this recipe

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Method

Preheat Oven, Start Pan

Season Duck Skin

Sear Duck Skin

Transfer to Oven

Rest the Duck

Sauté Shallots

Add Liquids

Add Currants

Reduce Sauce

Finish and Serve

Nutrition

Allergens

Reviews

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