Gourmet Duck Breast with Plum-Port Reduction
Indulge in an exquisite dining experience with this Gourmet Duck Breast with Plum-Port Reduction. Inspired by classic bistro cooking, this dish features succulent seared duck breast, perfectly cooked until the skin is crispy and golden brown. Accompanied by a velvety sauce made from ripe plums and rich port wine, the flavors meld harmoniously, creating an unforgettable main course ideal for special occasions or dinner parties. Serve this culinary delight with a glass of Zinfandel, Syrah, or Shiraz to elevate your meal further.
N/A
Servings
1000
Calories
14
Ingredients
Ingredients
Soy sauce
2 tablespoons (none)
Port wine
1 1/4 cups (divided (1/4 cup for marinade, 1 cup for sauce))
Shallot
1 (thinly sliced)
Fresh ginger
1 tablespoon (minced)
Red pepper flakes
1 pinch (none)
Ground cumin
1/4 teaspoon (none)
Black pepper
1 pinch (coarsely ground)
Duck breast halves
4 (boneless)
Unsalted butter
1 tablespoon (none)
Ripe plums
2 (pits removed and cut into sixths)
Kosher salt
to taste (none)
Black pepper
to taste (freshly ground)
Chicken broth
1 1/2 cups (none)
Vegetable oil
for cooking (none)
Instructions
1
In a small bowl, whisk together the soy sauce, 1/4 cup of port, shallot, minced ginger, red pepper flakes, cumin, and black pepper until well combined.
2
Prepare the duck breasts by trimming any silverskin and excess fat. Score the skin in a crisscross pattern, taking care not to cut into the meat. Place the duck, skin side up, on a large plate and pour the marinade over. Allow the duck to marinate for 1 hour at room temperature, turning occasionally to ensure even flavor absorption.
3
While the duck marinates, prepare the plum sauce. In a small sauté pan, melt the butter over medium-high heat. Season the plum slices with salt and pepper, then add to the pan. Sauté, gently tossing, until browned, about 5 minutes. Transfer the plums and most of the butter to a plate and set aside.
4
In the same pan, add the remaining 1 cup of port and chicken broth. Pour in the reserved marinade and bring the mixture to a boil. Reduce heat and let simmer until the sauce reduces by half. Stir in the sautéed plums and keep on low heat until the plums are tender.
5
To cook the duck, remove it from the marinade and pat dry. In a large sauté pan, heat enough vegetable oil to coat the bottom over medium heat. Place the duck breasts skin side down into the pan. Allow the fat to render, pouring off excess fat as it accumulates, while adjusting heat to avoid burning the skin. Cook for approximately 12 minutes until the skin is dark and crispy.
6
Carefully flip the duck breasts and cook for an additional 2 minutes on the flesh side. Remove from heat and let rest in the pan off the heat for at least 5 minutes. Meanwhile, gently reheat the plum sauce if necessary.
7
To serve, transfer the duck breasts to a cutting board, skin side up, ensuring to catch any juices. Slice the duck thinly against the grain into about 6 slices per breast. Arrange the slices on each plate and generously drizzle with the plum-port sauce. Serve immediately for a stunning presentation.
Nutrition Information
67.5
Fat
27.5
Carbs
37.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Duck Breast with Plum-Port Reduction?
It is an exquisite main course featuring succulent seared duck breast with crispy skin, served with a velvety sauce made from ripe plums and rich port wine.
What ingredients are in the duck marinade?
The marinade consists of soy sauce, 1/4 cup of port wine, shallot, minced ginger, red pepper flakes, ground cumin, and black pepper.
How long should the duck marinate?
The duck should marinate for 1 hour at room temperature, turning occasionally for even flavor absorption.
How do I prepare the duck breasts before marinating?
Trim any silverskin and excess fat, then score the skin in a crisscross pattern without cutting into the meat.
Why do I need to score the duck skin?
Scoring the skin helps render the fat and ensures the skin becomes perfectly crispy and golden brown.
How should the plums be prepared for the sauce?
Remove the pits and cut 2 ripe plums into sixths.
How are the plums cooked?
Sauté the plum slices in unsalted butter with salt and pepper for about 5 minutes until they are browned.
How is the plum-port reduction sauce made?
Combine 1 cup of port, chicken broth, and the reserved marinade. Boil and simmer until reduced by half, then stir in the sautéed plums.
What is the best way to cook the duck for crispy skin?
Place the duck breasts skin side down in a pan with vegetable oil over medium heat and cook for about 12 minutes, pouring off excess fat as it renders.
How long should I cook the flesh side of the duck?
After the skin is crispy, flip the duck and cook for an additional 2 minutes on the flesh side.
Does the duck need to rest after cooking?
Yes, let the duck rest in the pan off the heat for at least 5 minutes before slicing.
How should the duck breast be sliced?
Slice the duck thinly against the grain, aiming for about 6 slices per breast.
What type of wine pairs well with this dish?
This dish pairs beautifully with a glass of Zinfandel, Syrah, or Shiraz.
What are the nutritional values for this recipe?
One serving contains approximately 1000 calories, 67.5g of fat, 27.5g of carbohydrates, and 37.5g of protein.
What type of cuisine is this recipe inspired by?
This recipe is inspired by classic French bistro cooking.
How many duck breasts are used in this recipe?
The recipe calls for 4 boneless duck breast halves.
What should I do with the marinade after the duck is finished soaking?
The reserved marinade is added to the port and chicken broth to be boiled and reduced into the final sauce.
How much ginger is required?
You need 1 tablespoon of fresh minced ginger.
What role does the vegetable oil play?
Vegetable oil is used to coat the bottom of the pan to facilitate the initial searing of the duck breasts.
Is the duck cooked skin side up or down first?
The duck is cooked skin side down first to render the fat and achieve a crispy texture.
How many plums are needed for the reduction?
The recipe requires 2 ripe plums.
What is the total amount of port wine needed?
You need 1 1/4 cups of port wine in total, divided between the marinade and the sauce.
What kind of salt is recommended?
Kosher salt is used to season the plums and the dish to taste.
Can I use salted butter?
The recipe specifically calls for 1 tablespoon of unsalted butter to better control the salt levels.
What should the heat setting be when rendering the duck fat?
Use medium heat and adjust as necessary to ensure the skin browns and crisps without burning.
How much chicken broth is used?
The recipe uses 1 1/2 cups of chicken broth for the reduction sauce.
What are the primary tags associated with this recipe?
Tags include duck, plum, port, gourmet, bistro cooking, and dinner party.
Is fresh ginger or ground ginger used?
Fresh minced ginger is used for the best flavor in the marinade.
What provides the heat in the marinade?
A pinch of red pepper flakes adds a subtle heat to the duck marinade.
Should the duck be dried before cooking?
Yes, after removing the duck from the marinade, you should pat it dry before placing it in the pan.