Duck Breasts with Port Wine Sauce

Name: Duck Breasts with Port Wine Sauce (Magret de Canard Poêlé au Porto)
Yield: Serves 4
Cuisine: France
Ingredients: Salt and freshly ground pepper; 1 cup imported ruby Port; Juice of 1 orange; 2 boneless Moulard duck breast halves (magrets), 1 to 1¼ pounds each; ⅓ cup heavy cream; 3 cups unsalted chicken stock (storebought or homemade), reduced to 1⅓ cups

Magret de Canard Poêlé au Porto

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

This is an ideal dish for an elegant dinner.

Ingredients

2 boneless Moulard duck breast halves (magrets), 1 to 1¼ pounds each
Salt and freshly ground pepper
1

Europe
France
Main course
Gluten-free

Method

Prepare and sauté the duck breasts as described in Steps 1 and 2 of the master Recipe for Pan-Sautéed Moulard Duck Breast. Remove to a carving board, cover, and keep warm.
Pour off the fat from the skillet. Add the Port and orange juice to the skillet and bring to a boil over moderately high heat, scraping up any brown