Cooking with port wine

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Pan-seared duck breast with Port wine sauce and thyme-roasted grapes — date night fare at its finest! I've never cooked better duck than these pan-seared duck breasts at home, with skin beautifully crisp, flesh medium rare, the sauce restaurant caliber. What's more? You won't smoke out your house. Score! #duck #breast #panseared #grapes #gastrique #port #wine #sauce Seared Duck Breast Recipes, Duck Breast Recipes, Pan Seared Duck Breast, Swiss Chard Recipes Easy, Seared Duck, Duck Breast Recipe, Swiss Chard Recipes, Chard Recipes, Wine Sauce

Adapted from the Le Creuset cookbook (pronounced l'uh • cru • say) A few notes: This summer I invested in a good instant-read thermometer: a Thermapen. I can't recommend this tool enough. Duck breasts in particular have been a challenge for me to cook — so many times I've pulled them from the heat, let them rest, only to cut into them to find flesh too rare or way overcooked. What is hard about cooking meat like steaks or duck breast is that when you get that good sear, it's misleading — the…

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