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
Duck & Port Wine Sauce
with baby carrots, potatoes & sunflower seeds
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 60 minutes
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
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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Duck & Port Wine Sauce?
The preparation time for Duck & Port Wine Sauce with baby carrots, potatoes & sunflower seeds is between 30 and 45 minutes.
What is the total time required to make Duck & Port Wine Sauce with baby carrots, potatoes & sunflower seeds?
The total time required to make Duck & Port Wine Sauce with baby carrots, potatoes & sunflower seeds is between 40 and 60 minutes.
How many servings does Duck & Port Wine Sauce provide?
4 servings
What are the main ingredients in Duck & Port Wine Sauce?
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
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?
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
How many calories does Duck & Port Wine Sauce have?
745 calories
How much fat content does Duck & Port Wine Sauce have?
grams
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