Crispy Skinned Duck With Truffled Red Currant Port Sauce and Tru
65 mins (prep 25, cooking 40)
22 ingredients
2 servings
This is a very elegant dinner party meal, it looks and smells wonderful and it tastes unbelievable with the truffle oil in the parsnip mash and the port berry sauce is very good. It is a little time consuming as there is a little prep time, chopping vegetables and also the cooking down of the sauce, but it is well worth it for the end result. My whole family thought it was yummo and kept raving about both the duck with the sauce and how much they loved the parsnip mash, I had gone up to my mum's house for dinner and made this so it was tested out on many and a success all round. I am listing the recipe below for 2 people as I wrote down the ingredients I used when just making for myself and hubby, because it is hard to reduce the sauce amounts without affecting the flavour the sauce would be enough for 4-6 people. So you could cook extra breasts and then just up the amount of mash ingredients.

Categories:  for-1-or-2 , duck-breasts , poultry , main-dish , meat , duck , number-of-servings , <-4-hours , time-to-make ,
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Serving Size (716.78 g)
Servings 2
Amount per Serving
Calories 950.0 Calories from Fat 306.81
% Daily Value *
Total Fat 34.09g 104.89%
Saturated Fat 14.72g 147.23%
Trans Fat 0.48g %
Cholesterol 127.03mg 84.69%
Sodium 28807.99mg 2400.67%
Total Carbohydrate 84.8g 56.53%
Dietary Fiber 4.19 g 33.55%
Sugars 49.73 g %
Protein 51.92g 207.7%
Vitamin A 696.15IU% Vitamin C 72.25mg%
Calcium 207.76mg% Iron 9.5mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh thyme sprigs, port wine, vegetable bouillon granules, white truffle oil