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Duck Breasts with Port Wine and Pears
Duck Breasts with Port Wine and Pears
Category
Main Course
Servings
4
Duck Breasts with Port Wine and Pears
Penny Harris
Ingredients
4 large Duck breast halves, boneless with the skin scored
2 pears, peeled, halved and seeded
1 qt. Duck stock (can use chicken stock if duck stock not available)
1 c. Dry white wine
1 c. Port wine
1 TBS. Corn starch
2 TBS Caribbean Turkey Seasoning
2 TBS Safflower oil
2 TBS. Sugar
2 slices of Lemon
1 TBS Green peppercorns, coarsely ground
Directions
Season Duck breasts with Caribbean spice at least one hour before hand.
Poach pears. Bring white wine, sugar and lemon slices to a boil. Add pears and reduce to simmer. 5-10 minutes depending on how ripe. Should easily pierce with knife. Set aside
Reduce stock in half. Dissolve corn starch in ½ cup port and slowly stir into stock. Set aside but keep warm.
Heat oil in pan to medium, heat. Place breast skin side down into pan and cook 5 minutes. Turn and cook another 5 minutes. Should be rare. Keep warm.
Deglaze pan with balance of the port. Add to stock along with 5-6 TBS poaching liquid, bring to a simmer and reduce to 1 ½ cup. Taste and adjust seasoning.
Thinly slice breasts and pears. Arrange on plates alternating duck and pear slices. Nap with sauce, sprinkle with green peppercorns, and serve.
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