DUCK BREASTS with
PORT WINE SAUCE
By Simbooker on the
Although I love Duck very dearly. I rarely buy Duck Breasts because they are usually too expensive. Once in a blue moon I purchase this beautiful meat, and I serve them with a delicious red wine sauce thickened with redcurrant.
Duck Breasts are very popular in France during
the summer months, where they fly off shelves.
Duck Breasts have a rich meaty succulent flavour. They are great dish for special occasions such as Valentines Day, Thanksgiving or Christmas. I like to serve creamy mash as a side dish or mashed sweet potatoes.
The very best thing about Duck Breasts aside from their delicious flavour is that they take very little time and effort to cook. Unless I am serving the breasts in a stew or curry, I like to serve then medium-rare. I like them blushing pink in the middle when served with a red wine sauce.