WBRZ - Baton Rouge

Duck with Porto Sauce

Ingredients:

1 duck breast
2 Tbsp. butter
¼ cup port wine
¼ cup demi glace
1 bunch asparagus

Method:

1. Sautee duck breast skin down, till crisp, then turn and sautee the other side, set aside
2. Add port wine and demi glace and reduce by half
3. Slice duck breast, place on plate and top with the sauce
4. Serve with a side of blanched asparagus seasoned with lemon juice