900.California Farm Duck Breast In Port Wine Sauce Recipe by Hobby Horseman
Cooking Instructions 75 minutes 1 Roast whole duck partially, 60 minutes, breasts up, 350F degrees, long enough to brown the skin but before the fat starts melting, remove breasts and ribcages with kitchen scissors, set aside. Chill rest of duck in fridge till ready for finishing later. 2 In cast iron saucepan, heat syrup, remove from heat, pour vinegar in slowly, return to heat, stir till smooth. Add wine and star anise, simmer till syrupy, about 15 minutes, remove anise. 3 Keep sauce warm. 4 Remove skin, fat and ribs from roasted duck breasts. Set scraps aside to make duck soup. 5 Heat dry skillet, roast pepper and salt few seconds without burning or discoloration. Add cherries or grapes, add thyme. Add sauce. Keep warm. 6 Add breasts to skillet, finish cooking the duck breasts by simmering in sauce, 15 minutes. When serving, spoon grapes and sauce over. Enjoy. 1 Roast whole duck partially, 60 minutes, breasts up, 350F degrees, long enough to brown the skin but before the fat starts melting, remove breasts and ribcages with kitchen scissors, set aside. Chill rest of duck in fridge till ready for finishing later. 1 Roast whole duck partially, 60 minutes, breasts up, 350F degrees, long enough to brown the skin but before the fat starts melting, remove breasts and ribcages with kitchen scissors, set aside. Chill rest of duck in fridge till ready for finishing later. 2 In cast iron saucepan, heat syrup, remove from heat, pour vinegar in slowly, return to heat, stir till smooth. Add wine and star anise, simmer till syrupy, about 15 minutes, remove anise. 2 In cast iron saucepan, heat syrup, remove from heat, pour vinegar in slowly, return to heat, stir till smooth. Add wine and star anise, simmer till syrupy, about 15 minutes, remove anise. 3 Keep sauce warm. 3 Keep sauce warm. 4 Remove skin, fat and ribs from roasted duck breasts. Set scraps aside to make duck soup. 4 Remove skin, fat and ribs from roasted duck breasts. Set scraps aside to make duck soup. 5 Heat dry skillet, roast pepper and salt few seconds without burning or discoloration. Add cherries or grapes, add thyme. Add sauce. Keep warm. 5 Heat dry skillet, roast pepper and salt few seconds without burning or discoloration. Add cherries or grapes, add thyme. Add sauce. Keep warm. 6 Add breasts to skillet, finish cooking the duck breasts by simmering in sauce, 15 minutes. When serving, spoon grapes and sauce over. Enjoy. 6 Add breasts to skillet, finish cooking the duck breasts by simmering in sauce, 15 minutes. When serving, spoon grapes and sauce over. Enjoy. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Keto Pumpkin Fluff Keto Pumpkin Fluff My green tea cake Matcha moousse cake Mooli ke patto ki sabji Radish dry sabzi in garlic flavour Mooli Methi Palak Paratha With Amla Chutney Keto Pumpkin Fluff 🍇🍒🍏 🍑Fruity Flapjack or Muesli /Bars🍇🍒🍏🍑 Linguine Bolognese Biscuits Pumpkin Bhartha Healthy Gramflour dosa|besan dosa My green tea cake Matcha moousse cake Mooli ke patto ki sabji Radish dry sabzi in garlic flavour Mooli Methi Palak Paratha With Amla Chutney Keto Pumpkin Fluff 🍇🍒🍏 🍑Fruity Flapjack or Muesli /Bars🍇🍒🍏🍑 Linguine Bolognese Biscuits Pumpkin Bhartha Healthy Gramflour dosa|besan dosa