Duck Breasts with 
Port Plum Glaze

Ingredients

  • 4 boneless duck breasts, skin on, 
about 6 oz (180 g) each
  • 1 shallot, finely chopped
  • 6 prune plums or prunes, pitted and sliced
  • 1 tbsp sugar (15 ml)
  • 1 tbsp balsamic vinegar (15 ml)
  • 1 1/4 cups veal or chicken stock (300 ml)
  • 1/4 cup port (60 ml)
  • 2 sprigs fresh thyme
  • Kosher or sea salt
  • Freshly ground pepper

Export date: Fri Apr 18 10:37:24 2014 / +0000 GMT

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