| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 4 | Boneless half breast of duck | |
| 6 | 8 oz each | |
| 1/4 | c | Black peppercorns — |
| Cracked | ||
| 1/4 | c | Dry red wine |
| 1/4 | c | Port wine |
| 1/2 | c | Chicken stock |
| Salt — to taste | ||
| 2 | tb | Butter |
| Oatmeal Pilaf |
INSTRUCTIONS
Peel the skin off the duck meat and put it in a large skillet over moderate heat to render some fat. Put the cracked pepper on a plate and press the meat into the peppercorns to coat both sides. Cover with plastic and refrigerate. When the duck skin has r endered about 3 or 5 T of fat, remove the skin and discard it. In a saucepan, combine red wine, Port and brown stock. Boil the mixture until it reduces in volume to about 3 T. Swirl in the butter and keep sauce warm. Use the duck fat to saute the breasts over high heat for 2 to 3 minutes on each side. Remove the duck from the pan and let it stand two minutes. Meanwhile pour off the fat and deglaze the pan with 2 to 3 T of Port. When this has reduced to 1 T, add it to the sauce. Slice the breasts crossways about 1/3" thick. Cut at an angle to make the slices wider. Serve the slices of duck breast over a ladleful of the Oatmeal "Pilaf" and moisten them with a spoonful of sauce. Recipe By : Wine Spectator From: Mld@sunshine.Eushc.Org Date: Tue, 22 Mar 94 06:05:57 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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