Crispy Duck Breast with Port Sauce

creme fraich duck

6 days down and Leigh’s birthday weekend rolled around. We had planned on going out but both of us (thankfully) admitted Saturday afternoon that we would actually much prefer to stay in (yes – we are old and pathetic!) and relax / fall asleep on the sofa, than get dolled up this weekend and head out to the metropolis of New Ross. So a ‘birthdays Eve’ dinner was called for.  And this is a perfect ‘impressive but don’t want to spend any time preparing’ dinner party meal. I got the original from a Darina Allen book – “Easy Entertaining”, I actually forget I have it and keep meaning to go back to something other than the duck. This is my adapted version.

darina bookbook openThis is just so easy. And it really does look the part when served up. (This serves two)

Ingredients:

Two duck breasts

Half onion finely chopped

2 teaspoons brown sugar

4 fl oz port

3 tablespoons creme fraiche

(and yes – that’s it!)

Method:

  • Score the duck breasts

scored duck

  • Place into a COLD pan. Yes, cold. No oil / butter.  Turn onto a slow heat.

duck in pan copy

  • Fry on a low heat for 20 minutes. Then turn.

duck in pan

  • Fry on the meat side for 15 minutes. Then remove from pan and place in tin foil parcel, covered with a tea-towel for 10 minutes as you prepare the sauce.

cooked duck foilcooked duck foil parcel

Then get on with the Port Sauce.

  • Saute the finely chopped onions in butter & a glug of olive oil for 4/5 mins

butter oil in panchopped onion

  • Add the brown sugar, stir

duck onions sugar

  • Add the port

portadd port

  • When the duck is ready, stir in the creme fraiche to the port mixture. (Don’t stir it in too early – I have prepared this far ahead on occasion and it turns into a gloopy mess)

creme fraich duck

  • Leigh does not like onion bits so I strain the sauce at this stage. I thinks its fine with the onions in – its your choice.

port sauce

  • Slice the duck fillets and place on heated plates.
  • Serve & enjoy!

photo(7)

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