Duck Breast with Redcurrant and Port Sauce
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.
- Serves: 4
- Time: 45 Mins
- Category: lunch, main course, main dish, dinner
- Health Rating: 33.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
pepper | 4.0 | servings | None |
 |
.7 oz. butter | 20.0 | grs | None |
 |
fl. oz. chicken stock | 300.0 | milliliters | None |
 |
oz. currants | 200.0 | grs | None |
 |
duck breasts each weighing 180gr / 6.3 oz. to 200gr / 7 oz. | 4.0 | None | |
 |
tbsp of honey | 2.0 | None | |
 |
tsp of port | 4.0 | None | |
 |
salt and pepper | 4.0 | servings | None |
 |
some rough sea salt | 4.0 | servings | None |
 |
shallot | 4.0 | servings | None |
 |
tsp of thyme leaves | 2.0 | None |
pepper
Qty: 4.0
Metric: servings
Price: None
.7 oz. butter
Qty: 20.0
Metric: grs
Price: None
fl. oz. chicken stock
Qty: 300.0
Metric: milliliters
Price: None
oz. currants
Qty: 200.0
Metric: grs
Price: None
duck breasts each weighing 180gr / 6.3 oz. to 200gr / 7 oz.
Qty: 4.0
Metric:
Price: None
tbsp of honey
Qty: 2.0
Metric:
Price: None
tsp of port
Qty: 4.0
Metric:
Price: None
salt and pepper
Qty: 4.0
Metric: servings
Price: None
some rough sea salt
Qty: 4.0
Metric: servings
Price: None
shallot
Qty: 4.0
Metric: servings
Price: None
tsp of thyme leaves
Qty: 2.0
Metric:
Price: None
Instructions
Step 1: For the Duck
Ingredients:
- duck
Step 2: 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.
Equipment:
- frying pan
- oven
Step 3: Sprinkle the salt and pepper on the skin side of the duck and rub it in.
Ingredients:
- salt and pepper
- duck
- dry seasoning rub
Step 4: Place your pan on the hob/stove top.
Equipment:
- stove
- frying pan
Step 5: 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.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.5.Once in the oven, cook it for a further 7 to 10 minutes.
Ingredients:
- duck breast
- duck
Equipment:
- oven
- frying pan
Step 6: Remove and allow to rest for a further 7 minutes before slicing it.For the Redcurrant and Port Sauce
Ingredients:
- sauce
- port wine
Step 7: 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.
Ingredients:
- shallot
- butter
Equipment:
- frying pan
Step 8: Add the thyme, chicken stock, port, honey and a little salt and pepper.
Ingredients:
- salt and pepper
- chicken stock
- honey
- thyme
- port wine
Step 9: Add about of the red currants, keeping the rest back to add at the end of cooking.3.Turn up the heat to reduce the sauce until it is about 1/3 of its original volume.4.Turn down the heat, add the rest of the butter and whisk through until it is melted.
Ingredients:
- red currants
- butter
- sauce
Equipment:
- whisk
Step 10: Add the remaining berries, check for seasoning and serve poured over the duck.
Ingredients:
- seasoning
- berries
- duck
Dietary Information
- Gluten-Free
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 373.82 kcal | 18.69% |
| Fat | 14.8 g | 22.77% |
| Saturated Fat | 5.76 g | 36.02% |
| Carbohydrates | 10.49 g | 3.5% |
| Net Carbohydrates | 8.21 g | 2.99% |
| Sugar | 5.46 g | 6.06% |
| Cholesterol | 187.05 mg | 62.35% |
| Sodium | 626.54 mg | 27.24% |
| Alcohol | 0.15 g | 100.0% |
| Alcohol % | 0.05 % | 100.0% |
| Protein | 47.47 g | 94.95% |
| Vitamin B12 | 29.39 µg | 489.81% |
| Vitamin B6 | 1.44 mg | 72.16% |
| Selenium | 47.25 µg | 67.5% |
| Vitamin B1 | 0.95 mg | 63.47% |
| Iron | 10.95 mg | 60.82% |
| Phosphorus | 465.5 mg | 46.55% |
| Vitamin B2 | 0.77 mg | 45.44% |
| Vitamin B3 | 8.95 mg | 44.77% |
| Vitamin C | 35.55 mg | 43.09% |
| Copper | 0.78 mg | 38.96% |
| Potassium | 833.24 mg | 23.81% |
| Vitamin B5 | 1.85 mg | 18.53% |
| Magnesium | 60.65 mg | 15.16% |
| Zinc | 1.83 mg | 12.17% |
| Fiber | 2.28 g | 9.11% |
| Manganese | 0.12 mg | 6.0% |
| Vitamin K | 6.17 µg | 5.88% |
| Vitamin A | 292.35 IU | 5.85% |
| Folate | 22.11 µg | 5.53% |
| Calcium | 29.95 mg | 3.0% |
| Vitamin E | 0.19 mg | 1.27% |
