Five Spice Seared Duck Breast with Cherry Port Wine Sauce
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 10.00 | Duck breast ( maget de Canard) , boneless | |
| 5.00 | tsp | Five-Spice powder |
| Kosher salt and black pepper to taste | ||
| 7.50 | oz | Dried Cherries , rehydrated |
| 5.00 | floz | Corn oil |
| 20.00 | oz | Knorr Demi-Glace Sauce Mix 4 x 28 OZ , prepared |
| 2.50 | oz | Butter |
| 10.00 | floz | Port Wine |
Preparation
1. Trim excess fat from duck breast, season with salt and pepper, coat with five spice powder.
2. Heat oil in saute pan, sear off duck breast, fat side down on medium heat to render down fat.
3. Finish duck breast in 400 dregree oven until an internal temperature of 130 degrees. Remove from oven and let rest.
4. Remove duck, pour off fat, deglaze with port wine, add dried cherries, and Knorr demi glaze. Reduce sauce until proper consistence, finish with whole butter.
Plate with pan fried jasmine rice cake and julienne of vegetbles, slice duck breast thin.
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