What are the main ingredients in Duck & Port Wine Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Sugar/Sweetener/Honey

What is the nutritional information of Duck & Port Wine Sauce?

Calories: 745, Carbs: 64 grams, Fat: grams, Protein: 62.1 grams, Sugar: 13.2 grams, Salt: 312 grams

How do I prepare Duck & Port Wine Sauce?

DUCK: Preheat the oven to 200°C. Pat the duck dry with paper towel and season. Using a sharp knife, score the fat by cutting slits through the surface of its skin on both sides in a broad cross-hatch pattern, without cutting too deep and piercing the flesh. Place the duck legs in a cold pan without oil (the duck will render their own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-6 minutes per side. Remove from the pan, reserve the duck fat, and roast in the oven until cooked through, 30-35 minutes. DUCK, DUCK, DINNER!: Plate up the roast. Side with the duck and drizzle over the port wine sauce. Side with the salad and garnish with the remaining toasted seeds. TOAST THE SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. FRESH SALAD: In a bowl, combine the rinsed salad leaves, a drizzle of olive oil, seasoning, the vinegar, and ½ the toasted seeds. SAUCE BASE: Return the pan to a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the wine, the port, and 2 tsp of a sweetener (to taste). Simmer until almost evaporated, 1-2 minutes. ROAST THE CARROTS: Boil the kettle. Spread the halved baby carrots and the potato pieces on a roasting tray, coat in the reserved duck fat, and season. Roast in the hot oven until cooked through and crispy, 25-30 minutes (shifting halfway). PERFECT PORT WINE SAUCE: When almost all the alcohol has evaporated from the sauce, add the stock, 170ml of boiling water, and the rinsed rosemary to the pan. Simmer until slightly reduced, 3-5 minutes. Remove any rosemary stalks, season, and cover to keep warm.

What should be prepared from my kitchen to make Duck & Port Wine Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Sugar/Sweetener/Honey

Duck & Port Wine Sauce

Name: Duck & Port Wine Sauce
Prep time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional); Sugar/Sweetener/Honey

This delightful port wine sauce is quick to prepare and absolutely heavenly. It’s drizzled over a tender duck leg, creating a dish that’s truly succulent. Accompanied by roasted baby carrots and potatoes, along with a sunflower seed salad, this meal brings restaurant-quality flavours right to your own kitchen!

Duck & Port Wine Sauce

with baby carrots, potatoes & sunflower seeds

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Carrots
Balsamic Vinegar
Beef
Beef Stock
Free-range Duck Leg Quarter
Free-range Duck Leg Quarters
Fresh Rosemary
Garlic Clove
Garlic Cloves
Onion
Onions
Port
Potato
Red Wine
Salad Leaves
Sunflower Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Sugar/Sweetener/Honey

Serves 1

TOAST THE SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
DUCK
Preheat the oven to 200°C. Pat the duck dry with paper towel and season. Using a sharp knife, score the fat by cutting slits through the surface of its skin on both sides in a broad cross-hatch pattern, without cutting too deep and piercing the flesh. Place the duck leg in a cold pan without oil (the duck will render its own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-6 minutes per side. Remove from the pan, reserve the duck fat, and roast in the oven until cooked through, 30-35 minutes.
ROAST THE CARROTS
Boil the kettle. Spread the halved baby carrots and the potato pieces on a roasting tray, coat in the reserved duck fat, and season. Roast in the hot oven until cooked through and crispy, 25-30 minutes (shifting halfway).
SAUCE BASE
Return the pan to a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the wine, the port, and 1 tsp of a sweetener (to taste). Simmer until almost evaporated, 1-2 minutes.
PERFECT PORT WINE SAUCE
When almost all the alcohol has evaporated from the sauce, add the stock, 85ml of boiling water, and the rinsed rosemary to the pan. Simmer until slightly reduced, 3-5 minutes. Remove any rosemary stalks, season, and cover to keep warm.
FRESH SALAD
In a bowl, combine the rinsed salad leaves, a drizzle of olive oil, seasoning, the vinegar, and ½ the toasted seeds.
DUCK, DUCK, DINNER!
Plate up the roast. Side with the duck and drizzle over the port wine sauce. Side with the salad and garnish with the remaining toasted seeds.

Baby Carrots - 100g
Potato - 200g
Sunflower Seeds - 10g
Free-range Duck Leg Quarter - 1
Onion - 1
Garlic Clove - 1
Red Wine - 10ml
Port - 15ml
Beef Stock - 5ml
Fresh Rosemary - 3g
Salad Leaves - 20g
Balsamic Vinegar - 10ml

Download the Recipe

Serves 2

TOAST THE SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
DUCK
Preheat the oven to 200°C. Pat the duck dry with paper towel and season. Using a sharp knife, score the fat by cutting slits through the surface of its skin on both sides in a broad cross-hatch pattern, without cutting too deep and piercing the flesh. Place the duck legs in a cold pan without oil (the duck will render their own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-6 minutes per side. Remove from the pan, reserve the duck fat, and roast in the oven until cooked through, 30-35 minutes.
ROAST THE CARROTS
Boil the kettle. Spread the halved baby carrots and the potato pieces on a roasting tray, coat in the reserved duck fat, and season. Roast in the hot oven until cooked through and crispy, 25-30 minutes (shifting halfway).
SAUCE BASE
Return the pan to a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the sliced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the wine, the port, and 2 tsp of a sweetener (to taste). Simmer until almost evaporated, 1-2 minutes.
PERFECT PORT WINE SAUCE
When almost all the alcohol has evaporated from the sauce, add the stock, 170ml of boiling water, and the rinsed rosemary to the pan. Simmer until slightly reduced, 3-5 minutes. Remove any rosemary stalks, season, and cover to keep warm.
FRESH SALAD
In a bowl, combine the rinsed salad leaves, a drizzle of olive oil, seasoning, the vinegar, and ½ the toasted seeds.
DUCK, DUCK, DINNER!
Plate up the roast. Side with the duck and drizzle over the port wine sauce. Side with the salad and garnish with the remaining toasted seeds.

Baby Carrots - 200g
Potato - 400g
Sunflower Seeds - 20g
Free-range Duck Leg Quarters - 2
Onion - 1
Garlic Clove - 1
Red Wine - 20ml
Port - 30ml
Beef Stock - 10ml
Fresh Rosemary - 5g
Salad Leaves - 40g
Balsamic Vinegar - 20ml

Download the Recipe

Serves 3

TOAST THE SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
DUCK
Preheat the oven to 200°C. Pat the duck dry with paper towel and season. Using a sharp knife, score the fat by cutting slits through the surface of its skin on both sides in a broad cross-hatch pattern, without cutting too deep and piercing the flesh. Place the duck legs in a cold pan without oil (the duck will render their own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-6 minutes per side. Remove from the pan, reserve the duck fat, and roast in the oven until cooked through, 30-35 minutes.
ROAST THE CARROTS
Boil the kettle. Spread the halved baby carrots and the potato pieces on a roasting tray, coat in the reserved duck fat, and season. Roast in the hot oven until cooked through and crispy, 25-30 minutes (shifting halfway).
SAUCE BASE
Return the pan to a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the sliced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the wine, the port, and 3 tsp of a sweetener (to taste). Simmer until almost evaporated, 2-3 minutes.
PERFECT PORT WINE SAUCE
When almost all the alcohol has evaporated from the sauce, add the stock, 200ml of boiling water, and the rinsed rosemary to the pan. Simmer until slightly reduced, 4-6 minutes. Remove any rosemary stalks, season, and cover to keep warm.
FRESH SALAD
In a bowl, combine the rinsed salad leaves, a drizzle of olive oil, seasoning, the vinegar, and ½ the toasted seeds.
DUCK, DUCK, DINNER!
Plate up the roast. Side with the duck and drizzle over the port wine sauce. Side with the salad and garnish with the remaining toasted seeds.

Baby Carrots - 300g
Potato - 600g
Sunflower Seeds - 30g
Free-range Duck Leg Quarters - 3
Onions - 2
Garlic Cloves - 2
Red Wine - 30ml
Port - 45ml
Beef Stock - 15ml
Fresh Rosemary - 8g
Salad Leaves - 60g
Balsamic Vinegar - 30ml

Download the Recipe

Serves 4

TOAST THE SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
DUCK
Preheat the oven to 200°C. Pat the duck dry with paper towel and season. Using a sharp knife, score the fat by cutting slits through the surface of its skin on both sides in a broad cross-hatch pattern, without cutting too deep and piercing the flesh. Place the duck legs in a cold pan without oil (the duck will render their own fat). Place over medium heat and let the duck fat render while the pan heats up. Sear until the skin is crispy, 5-6 minutes per side. Remove from the pan, reserve the duck fat, and roast in the oven until cooked through, 30-35 minutes.
ROAST THE CARROTS
Boil the kettle. Spread the halved baby carrots and the potato pieces on a roasting tray, coat in the reserved duck fat, and season. Roast in the hot oven until cooked through and crispy, 25-30 minutes (shifting halfway).
SAUCE BASE
Return the pan to a medium-high heat with a drizzle of oil or a knob of butter. When hot, fry the sliced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the wine, the port, and 4 tsp of a sweetener (to taste). Simmer until almost evaporated, 2-3 minutes.
PERFECT PORT WINE SAUCE
When almost all the alcohol has evaporated from the sauce, add the stock, 250ml of boiling water, and the rinsed rosemary to the pan. Simmer until slightly reduced, 4-6 minutes. Remove any rosemary stalks, season, and cover to keep warm.
FRESH SALAD
In a bowl, combine the rinsed salad leaves, a drizzle of olive oil, seasoning, the vinegar, and ½ the toasted seeds.
DUCK, DUCK, DINNER!
Plate up the roast. Side with the duck and drizzle over the port wine sauce. Side with the salad and garnish with the remaining toasted seeds.