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Deborah Dana

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Recipe of Duck at Porto
Deborah

Deborah Dana

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Recipe of Duck at Porto
Recipe

Duck at Porto

45 min
Complex
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A delicious and easy way to cook a duck breast. This recipe is perfect for a dinner where you want to serve an elegant and gourmet dish. This duck has a unique spicy flavor that you will not forget.
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Ingredients

4 servings
  • 2 pieces of duck magret
  • 2 teaspoons of black pepper whole
  • 2 teaspoons of Butter
  • 1 piece of shallot
  • 1 Cup of port
  • 4 teaspoons of cognac
  • 1 piece of cinnamon stick slices
  • 2 pieces of star anise
  • 4 teaspoons of sugar

    Preparation

    Remove the excess fat from the duck breast and grid the skin with a knife. (It is important to leave some fat since this will cook the duck).
    Salt the breasts on both sides and put the previously broken pepper only on the side of the skin.
    Seal in a pan on both sides slowly and remove the breasts and degrease.
    Add the port, sugar, cinnamon and anise and simmer.
    Finely slice the breasts.

    PRESENTATION

    Serve over a salad or mashed potatoes and decorate the plate with the port sauce.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    62.8
    kcal
    3.1%
    Carbohydrates
    1.7
    g
    0.6%
    Proteins
    0.0
    g
    0.1%
    Lipids
    0.0
    g
    0.0%
    Fiber
    0.0
    g
    0.0%
    Sugar
    0.5
    g
    0.5%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
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