RCP: Xmas Duck

A classic winter dish of my kitchen........

Ingredients (serves 2):
450g duck breast
2 glass portwine
1 tsp veal demi-glace
1 tbsp aceto balsamico
dash cinnamon
dash clove
1tbsp cold butter

Preparation

[Jenise]

Sounds great. I love a good magret, but admit to rarely making it because it's not something readily available. When I do have it, though, another problem is that I don't have a fall-back preparation. I tend to treat it slightly differently every time. And there's nothing wrong with that--the last was a fresh orange and grapefruit reduction--but perhaps the lack of same means I don't find myself getting hungry for duck the way I might if I dreamed about having ______ again. Your recipe looks like it could fit in that pocket. Although, I have to admit, I don't usually have an open bottle of port hanging around. Thanks for the post.

Jenise,

you could make it also with Madeira or Marsala.

BTW, you could change this recipy when you sauté the duck breast completely in the pan. When the duck is almost ready put the duck
breast in the ofen on low heat for 5min. at 176F. Put the duck fat beside and add portwine, spice and aceto balsamico to the pan on high heat.
And make the sauce within 5min. and certainly you need only 1 glass of portwine.