These after-5 recipes pair well with wine(4)
384 calories; 9.5 g fat; 917 mg sodium; 60.6 g carbs; 5.2 g fiber; 14.4 g protein
Duck Breast with Red-wine Sauce
Serves 6
Wine: Pinot Noir or zinfandel
2 tablespoons light soy sauce
2 tablespoons orange juice
1 teaspoon chili paste
2 teaspoons five-spice powder
Freshly ground black pepper
2 duck breasts, about 1 pound each
2 tablespoons unsalted butter
2 shallots, minced
1 teaspoon fresh thyme leaves
1 cup dry red wine
1/4 cup green olives, pitted and halved
1. In a small bowl, whisk together the soy sauce, orange juice, chili paste, five-spice powder and pepper to taste. Score the skin side of the duck breasts in a crisscross pattern. Pour the mixture over the duck and marinate for up to 2 hours.
2. Preheat the oven to 250 degrees. In a cast iron skillet, sear the duck breasts over high heat until well browned on all sides. Transfer to a baking dish and bake for 45 minutes.
3. Meanwhile, melt 1 tablespoon butter in a skillet, add the shallots, and cook until softened. Stir in the thyme and half the wine. Cook until the wine reduces by 1/3 and bring to a simmer. Stir in remaining butter and wine, simmer for 5 minutes, add olives and simmer another 5 minutes, stirring occasionally.
4. Cut the duck into thin slices and arrange on a serving platter. Spoon the sauce over the duck, and serve at once.
Comments
Taste: 5; prep: 3. Prepare in 50 minutes without marinating time (hands-on 20 minutes). Sauce was good and hearty for the subtle gamey flavor of duck. Serve with wild rice.
Nutrition
391 calories; 21.1 g fat; 417 mg sodium; 3.5 g carbs; 0.3 g fiber; 37.7 g protein
