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Duck Breast with Redcurrant and Port Sauce

 
Duck Breast with Redcurrant and Port Sauce
Image ©
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $7.34 One serving costs about $7.34 One serving costs about $7.34

$7.34 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,gluten free lunch,main course,main dish,dinner
spoonacular Score:76%

Spoonacular Score: 76%

 

Duck Breast with Redcurrant and Port Sauce could be just the gluten free recipe you've been looking for. This recipe serves 4. This main course has 374 calories, 47g of protein, and 15g of fat per serving. For $7.34 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. If you have salt and pepper, tsp of port, duck breasts each weighing 180gr / 6.3 oz. to 200gr / 7 oz, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 80%. This score is solid. Try Seared Duck Breast with Ruby Port Sauce, Seared Duck Breast with Cherries and Port Sauce, and Divine Boneless Duck Breast With Port Wine Sauce for similar recipes.

Ingredients

Servings:
some
some black pepper
black pepper
0.71 oz
0.71 oz unsalted .7 oz. butter
unsalted .7 oz. butter
1.27 cups
1.27 cups oz. chicken stock
oz. chicken stock
7.06 oz
7.06 oz red oz. currants
red oz. currants
4
4 duck breasts each weighing 180gr / 6.3 oz. to 200gr / 7 oz.
duck breasts each weighing 180gr / 6.3 oz. to 200gr / 7 oz.
2
2 tbsp of honey
tbsp of honey
4
4 tsp of port
tsp of port
some
some salt and pepper
salt and pepper
some
some some rough sea salt
some rough sea salt
some
some shallot
shallot
2
2 fresh tsp of thyme leaves
fresh tsp of thyme leaves
some black pepper
some
black pepper
0.71 oz unsalted .7 oz. butter
0.71 oz
unsalted .7 oz. butter
1.27 cups oz. chicken stock
1.27 cups
oz. chicken stock
7.06 oz red oz. currants
7.06 oz
red oz. currants
4 duck breasts each weighing 180gr / 6.3 oz. to 200gr / 7 oz.
4
duck breasts each weighing 180gr / 6.3 oz. to 200gr / 7 oz.
2 tbsp of honey
2
tbsp of honey
4 tsp of port
4
tsp of port
some salt and pepper
some
salt and pepper
some some rough sea salt
some
some rough sea salt
some shallot
some
shallot
2 fresh tsp of thyme leaves
2
fresh tsp of thyme leaves

Equipment

frying pan
frying pan
stove
stove
whisk
whisk
oven
oven
frying pan
frying pan
stove
stove
whisk
whisk
oven
oven


Instructions

  1. For the Duck
  2. 1.Put the oven on to heat it to 200C/400F. While the oven is heating, start the cooking process in a heavy bottomed frying pan/skillet.
  3. 2.Sprinkle the salt and pepper on the skin side of the duck and rub it in.
  4. 3.Place your pan on the hob/stove top. Put the duck breasts in the cold pan, skin side down. Turn on the heat to medium high and allow the duck to cook, leave it alone while this happens. If it starts to smoke too much, turn down the heat a little.
  5. 4.Once you can see that the duck has cooked about a little more than half way by looking at the side of it to see the colour change, it should be transferred to the oven. This should take about 10 to 15 minutes, but of course it depends on the thickness of your duck and the intensity of the heat you use to cook it. You can do this in your pan if it has a metal handle, or you can transfer the duck to a roasting tray if your pan has a plastic or other unsuitable handle which wont withstand the heat of the oven. I do the latter. If you are planning to do this too, heat the roasting tray in the oven beforehand. The easiest way to do this is to place it in there whilst you wait for the oven to reach temperature. The duck should be placed in the oven skin side down.
  6. 5.Once in the oven, cook it for a further 7 to 10 minutes.
  7. 6.Remove and allow to rest for a further 7 minutes before slicing it.
  8. For the Redcurrant and Port Sauce
  9. 1.Place half the butter in a pan and allow it to melt. Then add the shallots and cook them until softened on a medium high heat.
  10. 2.Add the thyme, chicken stock, port, honey and a little salt and pepper. Add about of the red currants, keeping the rest back to add at the end of cooking.
  11. 3.Turn up the heat to reduce the sauce until it is about 1/3 of its original volume.
  12. 4.Turn down the heat, add the rest of the butter and whisk through until it is melted. Add the remaining berries, check for seasoning and serve poured over the duck.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $7.34
Ingredient
some black pepper
20 grs unsalted .7 oz. butter
300 milliliters fl. oz. chicken stock
200 grs red oz. currants
4 duck breasts each weighing 180gr / 6.3 oz. to 200gr / 7 oz.
2 tbsp of honey
4 tsp of port
some shallot
2 fresh tsp of thyme leaves
Price
$0.01
$0.17
$0.98
$2.14
$25.83
$0.02
$0.08
$0.02
$0.11
$29.36

Nutritional Information

Quickview
373 Calories
47g Protein
14g Total Fat
10g Carbs
33% Health Score
Limit These
Calories
373k
19%

Fat
14g
23%

  Saturated Fat
5g
36%

Carbohydrates
10g
4%

  Sugar
5g
6%

Cholesterol
187mg
62%

Sodium
626mg
27%

Get Enough Of These
Protein
47g
95%

Vitamin B12
29µg
490%

Vitamin B6
1mg
72%

Selenium
47µg
68%

Vitamin B1
0.95mg
63%

Iron
10mg
61%

Phosphorus
465mg
47%

Vitamin B2
0.77mg
45%

Vitamin B3
8mg
45%

Vitamin C
35mg
43%

Copper
0.78mg
39%

Potassium
833mg
24%

Vitamin B5
1mg
19%

Magnesium
60mg
15%

Zinc
1mg
12%

Fiber
2g
9%

Manganese
0.12mg
6%

Vitamin K
6µg
6%

Vitamin A
292IU
6%

Folate
22µg
6%

Calcium
29mg
3%

Vitamin E
0.19mg
1%

covered percent of daily need

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