INGREDIENTS

INSTRUCTIONS

Remove heart, gizzard and neck from duck cavity, and set aside. Cut along
breast bone and against rib cage to remove breasts from duck. Remove skin
from duck breasts. Remove legs from duck and reserve for another use. Break
remaining bones into large pieces and set aside. Put duck breasts in
shallow glass baking dish and rub with 1 minced shallot, leaves from 1
sprig thyme and salt and pepper to taste. Cover with plastic wrap and let
meat marinate 2 to several hours in refrigerator. Spray bottom of 2-quart
saucepan with nonstick cooking spray. Add heart, gizzard and neck to pan to
brown all sides over medium-high heat. Add broken-up bones and brown along
with carrot and remaining minced shallot. Stir in 1 cup water and scrape up
any browned bits to deglaze bottom of pan, then add remaining water. Add
remaining thyme sprig and bay leaf. Bring to boil. Reduce heat and simmer
stock about 2 hours. Strain stock and place in small pan. Add Port and
reduce to 1/3 cup by cooking over medium-high heat about 10 minutes. While
wine reduces, spray small skillet with nonstick cooking spray and heat over
medium-high heat. Add duck breast to hot skillet and brown on all sides
until meat is cooked through but still pink in center, 4 to 5 minutes per
side. Slice duck breast at an angle and arrange on plate with drizzle of
Port sauce. Yields 2 servings.
Each serving: 269 calories, 283 mg sodium, 131 mg cholesterol, 10 grams
fat, 7 grams carbohydrates, 32 grams protein, 0.39 gram fiber
Recipe Source: Los Angeles Times - 12-02-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

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