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Duck Breast with Port and Dried Plums

Duck Breast with Port and Dried Plums Recipe

  • Two 12- to 16-ounce duck breast halves, patted dry
  • Kosher salt, to taste
  • Freshly milled black pepper, to taste
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup finely chopped shallots
  • 1/3 cup port wine
  • ¼ cup chicken broth
  • ¼ cup packed, chopped dried plums
  • 1 tablespoon good balsamic vinegar
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped fresh thyme
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 342kcal (17%)
Total Fat 24g (36%)
Saturated Fat 8g (38%)
Cholesterol 95mg (32%)
Total Carbohydrate 8g
Dietary Fiber 1g
Sugars 3g
Protein 20g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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