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Port reduction for duck breast

M mitpradikatMember
I wanted to make a pan seared and roasted duck breast and serve it with a port reduction. Unlike a busy restaurant, I won't be using all of the reduction, so I'm wondering how long I'll be able to keep the reduction. Freezer? The old ice cube tray trick?

The other thing is, I'm assuming that for this purpose any port will do. That is, the cheapest one I can find.

Thanks!
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F futronicMember
Yes, you can freeze the sauce. Ice cube trays, or better yet, small 1/2 cup Glad/Tupperware containers.

As for what Port to use, I suggest an inexpensive but quaffable ruby. It will have good fruit to play off the richness of the duck.

You could throw some duck demi-glace in there as well if you want more of a sauce. Veal demi would work if you can't source duck demi.
V vinosanMember
quote:
Originally posted by mitPradikat:
Man, I must make this dish soon! I have reduced the port and frozen it in two small glass jars. I'm not sure about the blueberries, but adding some demiglace would give it more complexity than it does now.

Now just to find the time on the weekends to cook a nice dinner with the duck!


Google Bigarade Sauce. You are on the right track.
M mitpradikatMember
quote:
Originally posted by CSM:
You're going to the trouble of making your own Veal demi-glace and you're going to use frozen duck breasts? That sounds crazy to me. Is there any reason you can't get fresh duck breasts?


I'm afraid I don't know of anyone in town that sells fresh duck. The two places I know of both carry local duck, but in both cases it's frozen. Maybe I'll look harder for fresh stuff once I get the hang of this dish.
M mitpradikatMember
quote:
Originally posted by CSM:
What about Greens, Eggs and Ham? A friend of mine told me about this place in Edmonton. Seems like the kind of place that might have fresh duck.


Thanks for the recommendation. I just did a little search on them. Seems they mainly sell via the city centre farmers' market, which will be starting up on Saturday mornings in the next couple of months. Not sure if they bring fresh or frozen stuff to the market. In the meantime I will start out with the frozen stuff, at least for my first crack at the dish.

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