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Duck Breasts with Port Sauce and Wild Mushroom Polenta

Duck Breasts with Port Sauce and Wild Mushroom Polenta Recipe

  • ½ ounce dried porcini mushrooms
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • ½ cup coarsely chopped white button mushrooms
  • 3 cloves garlic, minced
  • 4 cups chicken stock, preferably homemade
  • 1 teaspoon coarse sea salt
  • 1 cup polenta or coarsely ground yellow cornmeal
  • 1 teaspoon finely chopped fresh oregano
  • Freshly ground black pepper
  • 1/3 cup freshly grated Parmesan cheese
  • 3 pounds whole boneless duck breasts, skin on, halved (2, 2½, or 3 breasts)
  • 2 teaspoons canola or vegetable oil
  • 2 shallots, finely chopped
  • 1½ cups soft red wine, such as Merlot
  • ½ cup port
  • ½ cup rich duck or chicken stock
  • ¼ cup creme de cassis
  • ¼ teaspoon table salt
  • Pinch of freshly ground black pepper
  • 4 tablespoons (½ stick) cold unsalted butter, cut into 8 pieces
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 858kcal (43%)
Total Fat 53g (81%)
Saturated Fat 19g (96%)
Cholesterol 211mg (70%)
Total Carbohydrate 31g
Dietary Fiber 3g
Sugars 4g
Protein 45g
* 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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