Breast of Duck with Red Wine Sauce
Source Dr. Atkins' Quick & Easy New Diet Cookbook
March 03, 2005
Total carbohydrates: 13 grams
Per Serving: 6.5 grams
Serves 2
Ingredients
1 whole boneless duck breast
1 tablespoon butter
1 large shallot, minced
½ cup dry red wine
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 beef bouillon cube
¼ cup heavy cream
Instructions
Prick the duck all over with a fork. Heat a nonstick skillet over medium-high heat until hot. Place the duck, skin side down, in the skillet and cook for 8 to 10 minutes, or until the skin is crisp and brown. Turn the duck and cook for another 5 minutes. Remove the duck from the skillet and keep warm.
Heath the butter in the skillet over medium heat until the foam subsides. Add the minced shallot and cook about 1 minute, until barely golden. Add the wine, vinegar, soy sauce, Worcestershire sauce, and bouillon cube. Bring to a boil, lower the heat, and simmer for 5 minutes. Add the cream and cook over medium heat, stirring occasionally, for 2 minutes, or until the sauce is heated through (do not let it boil). Cut the duck into thin slices, arrange them on 2 plates, and top with sauce. Serve immediately.
