Petto D’anatra Al Porto Con Mirtilli Recipe
Sliced seared Stone Church Farms Duck breast, topped with Blueberries, Mint and Porto wine reduction sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Duck
Score the skin of the duck breast in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.
- 2
Sear the Duck
In a large skillet, heat olive oil over medium-high heat. Place duck breasts skin-side down in the skillet and sear for about 6-8 minutes until the skin is crispy and golden. Flip and cook for an additional 4-5 minutes. Remove from the skillet and let rest.
- 3
Make the Porto Reduction
In the same skillet, add Porto wine and scrape up any browned bits from the bottom. Bring to a simmer and let it reduce by half, about 5-7 minutes.
- 4
Add Blueberries
Add the fresh blueberries to the Porto reduction and cook for another 2-3 minutes until the blueberries soften slightly.
- 5
Plate the Dish
Slice the duck breast thinly and arrange on plates. Spoon the blueberry-Porto sauce over the duck and garnish with fresh mint leaves.
