Duck Breasts with Port Wine Sauce from The Cooking of South West France by Paula Wolfert
This is an ideal dish for an elegant dinner.
Ingredients
- Salt and freshly ground pepper
- 2 boneless Moulard duck breast halves (magrets), 1 to 1¼ pounds each
- ⅓ cup heavy cream
- 3 cups unsalted chicken stock (storebought or homemade), reduced to 1⅓ cups
- Juice of 1 orange
- 1 cup imported ruby Port
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