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Deborah

Deborah Dana

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Recipe of Duck at Porto
Recipe

Duck at Porto

45 mins
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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.
Learn more about Deborah Dana

Ingredients

4 portions
  • 2 duck magret
  • 2 teaspoons black pepper, whole
  • 2 teaspoons butter
  • 1 shallot
  • 1 cup port
  • 4 teaspoons cognac
  • 1 cinnamon stick
  • 2 star anise
  • 4 teaspoons 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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