Roasted Duck Breast with Port and Orange Reduction - Italian recipes by GialloZafferano

Roasted Duck Breast with Port and Orange Reduction - Italian recipes by GialloZafferano

yummy4recipes.com

Roasted duck breast with port and orange reduction: a meat main course with crispy skin and a tender, pink interior. Discover the recipe!

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  • Roasted Duck Breast with Port and Orange Reduction
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Cooking tools:

  • Chef's knife
  • Razor blade
  • Skillet
  • Stove
  • Saucepan
  • Cutting board
  • Fine-mesh sieve
  • Kitchen torch
  • Cooling rack
  • Spoon
  • Grater
  • Pepper mill
  • Plate

Ingredients

  • Duck breast (2 pieces) 1.1 lbs
  • Butter 3 ½ tbsp
  • Garlic 1 clove
  • Thyme to taste
  • Rosemary to taste
  • Port wine 5 oz
  • Marsala wine 1.7 oz
  • Orange juice 1
  • Shallot ½
  • Butter 3 tbsp
  • Belgian endive 2
  • Butter to taste
  • Sugar 1 pinch
  • White wine vinegar to taste
  • Oranges (pulp and zest) to taste
  • Salt to taste
  • Black pepper to taste

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