Duck Valentine Recipe
Long Island Duck Breast Sliced and Finished with a Sweet Sambuca and Port Wine Sauce
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Ingredients
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Duck Breast
Sambuca and Port Wine Sauce
Method
Preparing the Duck Breast
Score the Skin
Using a sharp knife, score the skin of the duck breast in a crisscross pattern, being careful not to cut into the meat.
Season the Duck
Rub the duck breasts with salt and black pepper on both sides. Allow them to rest for about 15 minutes at room temperature.
Cook the Duck
Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook for about 6-8 minutes until the skin is crispy and golden brown. Flip the duck breasts and cook for an additional 4-6 minutes to your desired doneness. Remove from the skillet and let rest for 5-10 minutes before slicing.
Making the Sauce
Sauté Shallots
In the same skillet used for the duck, remove excess fat, leaving about 1 tablespoon. Add minced shallots and sauté over medium heat until they are translucent, about 2-3 minutes.
Add Liquids
Pour in the sambuca and port wine, scraping the bottom of the pan to deglaze. Bring to a simmer and cook for about 5 minutes to reduce slightly.
Thicken the Sauce
In a small bowl, mix cornstarch with water to create a slurry. Add the chicken broth and the slurry to the skillet, stirring continuously until the sauce thickens, about 3-5 minutes. Stir in the fresh thyme and butter until melted and combined.
Serving the Dish
Slice and Serve
Slice the rested duck breast thinly and arrange on a plate. Drizzle the sambuca and port wine sauce over the duck and serve immediately.