Seared Duck Breast with Ruby Port Sauce

Use your pounding tool to crush spices to a coarse consistency. Serve with rice and steamed green beans.

Yield:

4 servings (serving size: 3 ounces duck and 2 tablespoons sauce)

Ingredients

1. For the duck:
2. =================
3. 1 pound boneless duck breast halves, thawed and skinned
4. 1 tablespoon pink peppercorns, crushed
5. 1 teaspoon coriander seeds, crushed
6. 3/4 teaspoon salt
7. 3 garlic cloves, minced
8. 2 teaspoons olive oil, divided
9. .
10. For the sauce:
11. =================
12. 2 cups ruby port
13. 1/4 cup packed brown sugar
14. 1/4 cup sherry vinegar
15. 1 tablespoon half-and-half
16. 2 teaspoons butter
17. Chopped fresh flat-leaf parsley (optional)

Directions

1. To prepare duck, place breast halves between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness with a meat mallet or small heavy skillet.
2. Combine peppercorns, coriander seeds, salt, and garlic. Rub peppercorn mixture evenly over both sides of duck; let stand 15 minutes.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of duck; cook for 1 minute on each side or until desired degree of doneness. Remove duck from pan; keep warm. Repeat procedure with remaining 1 teaspoon oil and remaining duck.
4. To prepare sauce, combine port, sugar, and vinegar in a saucepan. Bring to a boil over medium-high heat; cook until reduced to 1/2 cup (about 10 minutes). Remove from heat. Add half-and-half and butter; stir until butter melts. Cut duck breasts crosswise into thin slices. Drizzle with sauce and sprinkle with parsley, if desired.

Notes