Date Night In Duck Steaks with Port Wine Reduction
Ingredients
- 4 each double duck breasts
- 6 cups inexpensive port wine
- 4 tablespoons sweet butter
- 1 tablespoon sherry vinegar
- salt and pepper to taste
Instructions
- Reduce port in a saucepan to a syrup consistency, approximately 1/4 to 1/2 cup. Score the duck breasts on the skin side, taking care not to cut into the meat. Heat a sauté pan and add the breasts, skinside down. Cook over medium heat 5 to 6 minutes in their own fat until the skin is deep golden brown and crispy. Turn the breast over and finish cooking for about a minute more. Remove from the pan and let rest for 7 minutes. Pour off excess fat and add reduced port wine, bring to boil, whisk in butter and vinegar and correct seasoning. Turn off heat. Thinly slice breasts and divide between 4 warm plates. Coat with sauce. (Optional) Garnish with small, glazed onions, turnips, sautéed mushrooms, and/or spinach
