Duck Breast w Port Reduction Over Salad Greens

Duck is always a rich treat, and the reduced port wine makes this more the case with this dish. A good seasonal choice for the colder weather. However, a nice way to offset the heaviness is serving small appetizer portions over some fresh greens.

Port currant sauce:

1 oz virgin olive oil
1 white onion, finely chopped
2 Granny Smith apples, peeled and coarsely chopped
3 garlic cloves, pressed
1 750ml bottle of port wine
4 oz dried currants
pepper and salt to taste

Duck:

12 oz boneless duck breasts
4 oz virgin olive oil
1 oz red wine vinegar
4 cups mixed salad greens
3 oz walnuts, chopped

Heat 1 oz of oil in pot to medium and saute onion until it softens. Add apples and garlic and saute for another 5 minutes. Add port wine, raise heat to medium-high and reduce until liquid takes on a sauce consistency and only 2-3 oz remains. Strain, discarding solids and adding pepper and salt to port reduction.

Heat 2 oz olive oil in a large heavy pan. Saute duck with skin side down at first, turning occasionally until reaching desired degree of doneness, 5-10 minutes in all. Slice duck into thin slices.

Whisk remaining 2 oz of oil and vinegar in a bowl. Add greens and mix until they are coated. Plate greens on four plates. Top with duck. Sprinkle walnuts on top. Drizzle port reduction on top.

Serves four as a starter.

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