Duck Breast With Port Wine

Recipe Ingredients

1		Duck Stock - (see recipe)
1 tablespoon	15ml	Cornstarch
1 cup	237ml	Port
3		Duck breasts
		Salt - to taste
		Freshly-ground black pepper - to taste
3		Pears or peaches - peeled, halved,
		And seeded
1 cup	237ml	Dry white wine
3 tablespoons	45ml	Sugar
2		Lemon
1 tablespoon	15ml	Green peppercorns

Recipe Instructions

Preheat oven to 400 degrees. Reduce the Duck Stock until only half remains. Dissolve the cornstarch in 1/4 cup port, add it to the stock, and stir thoroughly. Reserve.

Season duck breasts with salt and pepper, place in a roasting pan with 1/2 cup water, and bake for 30 to 35 minutes. The meat should remain pink. Remove from the pan and keep warm.

Discard all fat in a roasting pan and deglaze with the remaining port. Reduce to a glaze and add to the duck stock.

While the ducks are roasting, poach the pears in a mixture of the white wine, sugar, and lemon slices until tender. (This will take anywhere from 5 to 30 minutes, depending on the ripeness of the fruit.)

Bring the sauce to a boil and add 5 to 6 tablespoons of the poaching liquid. Continue to reduce until only 1 1/2 cups remain. Taste and correct seasonings.

Remove the duck breast from the bone. Peel off the skin and fat, and slice the breasts thinly lengthwise slices.

Presentation: Arrange slices of duck and slices of pear alternately on each warm plate, nap with sauce, and sprinkle with green peppercorns.

This recipe yields 6 servings.

Nutrition per serving: Calories 598; Fat 16g; Carbohydrates 31g; Cholesterol 219mg; Sodium 216mg; Protein 55g; Fiber 4g; Calories from Fat 24%; Calories from Carbs 21%.

Source:
Wolfgang Puck's Modern French Cooking for the American Kitchen: - Recipes from the Famed Beard Award-Winning Owner of Spago by Wolfgang - Puck (Houghton Mifflin Co, 1998)

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