Duck breast with arugula sprouts and port wine reduction
by Ligia Santos Club masterCOOK
Ingredients (4 people):
4 duck breasts with fur
2 garlic cloves
With the tip of the knife cut the skin of the duck breasts into lozenges.
Season with chopped garlic, salt, black pepper and a string of olive oil.
In a sauté, seal the duck breast starting from the side of the skin.
Preheat oven to 180 ° C for about 10 minutes.
Remove and set aside.
Reduction of Port wine with spices
3 dl Port Wine
1 stick of cinnamon
½ star anise
In a sauté, add all the ingredients to reduce Port wine and let it simmer on a low heat until it has a syrup texture.
Slice the breasts of duck, drizzle with the reduction of Port and serve with potatoes au gratin and Rocket Microgeens.