Duck Breasts Poached In Red Wine And Port

Name: Duck Breasts Poached In Red Wine And Port
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 1 cup carrots, cut into 1/2-inch dice; 1 cup onions, cut into 1/2-inch dice; 1 cup celery, cut into 1/2-inch dice; 1 tablespoon olive oil; 1 quart beef stock; 1 cup dry red wine; 1/2 cup port; 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

Recipe from Charles Palmer

Adapted by Marian Burros

Total Time: 45 minutes
Rating: 4(13)
Comments: Read comments

Featured in: Eating Well; The Joys of Poaching: Flavor Without Fat

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Ingredients

Yield:4 to 6 servings

1cup carrots, cut into ½-inch dice
1cup onions, cut into ½-inch dice
1cup celery, cut into ½-inch dice
1tablespoon olive oil
1quart beef stock
1cup dry red wine
½cup port

Bouquet Garni

2sprigs thyme
3peppercorns
1small bay leaf
1clove garlic
3skinless, boneless duck breasts, 10 to 12 ounces each, halved
2tablespoons unsalted butter, cut into bits, optional
Parsley sprigs for garnish

Ingredient Substitution Guide

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.