Duck Breasts with Port Wine Sauce

Magret de Canard Poêlé au Porto

Preparation info
  • Serves


    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

This is an ideal dish for an elegant dinner.


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


  1. 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.
  2. 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