Duck Breast with Port Wine Sauce, Potato Gratin, and Butter-Sautéed Savoy Cabbage

Name: Duck Breast with Port Wine Sauce, Potato Gratin, and Butter-Sautéed Savoy Cabbage
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Cuisine: french
Ingredients: 2 pcs duck breasts (approx. 350-400 g each); 1 tsp flaky sea salt; 2 pinch freshly ground black pepper; 800 g waxy or floury potatoes (e.g. King Edward), peeled and thinly sliced; 2 clove garlic cloves, finely chopped; 3 dl heavy cream; 1.5 dl whole milk; 1 tsp salt; 1 pinch freshly ground black pepper; 1 pinch nutmeg, grated; 100 g aged cheese (e.g. Gruyère or Prästost), grated; 1 tbsp butter for greasing the baking dish; 2 pcs shallots, finely chopped; 1 tbsp butter for sautéing; 2 dl ruby or tawny port wine; 1 dl red wine; 3 dl concentrated veal stock diluted with water (or good-quality veal stock); 2 pcs fresh thyme sprigs; 1 pcs bay leaf; 1 tsp granulated sugar; 40 g cold butter, diced; 1 pinch salt and freshly ground black pepper; 400 g savoy cabbage, trimmed and coarsely shredded (tough core removed); 2 tbsp butter; 1/2 tsp salt; 1 pinch freshly ground black pepper

By Culiora

Ankbröst med portvinssås, potatisgratäng och smörstekt savojkål served on a plate, photographed in natural light

Crispy-skinned duck breast with tender, rosy meat served alongside a rich, reduced port wine sauce. Paired with a creamy, garlic-infused potato gratin and lightly caramelized savoy cabbage, it perfectly balances the savoury richness of the poultry.

Servings: 4
Prep time: 30 min
Cook time: 60 min
Total time: 90 min

Ingredients

2 pcs duck breasts (approx. 350-400 g each)
1 tsp flaky sea salt
2 pinch freshly ground black pepper
800 g waxy or floury potatoes (e.g. King Edward), peeled and thinly sliced
2 clove garlic cloves, finely chopped
3 dl heavy cream
1.5 dl whole milk
1 tsp salt
1 pinch freshly ground black pepper
1 pinch nutmeg, grated
100 g aged cheese (e.g. Gruyère or Prästost), grated
1 tbsp butter for greasing the baking dish
2 pcs shallots, finely chopped
1 tbsp butter for sautéing
2 dl ruby or tawny port wine
1 dl red wine
3 dl concentrated veal stock diluted with water (or good-quality veal stock)
2 pcs fresh thyme sprigs
1 pcs bay leaf
1 tsp granulated sugar
40 g cold butter, diced
1 pinch salt and freshly ground black pepper
400 g savoy cabbage, trimmed and coarsely shredded (tough core removed)
2 tbsp butter
1/2 tsp salt
1 pinch freshly ground black pepper

Instructions

Preheat the oven to 200°C. Grease an ovenproof baking dish (approx. 20x30 cm) with the butter for the gratin.
In a large bowl, whisk together the cream, milk, finely chopped garlic, 1 tsp salt, black pepper, and grated nutmeg. Toss in the sliced potatoes so the starches incorporate evenly into the liquid mixture.
Pour the potato mixture into the baking dish and smooth out the surface. Top evenly with the grated cheese. Bake in the center of the oven for 45–50 minutes, until the potatoes are tender all the way through and the top is deeply golden brown. Remove and let rest for 10 minutes before serving.
Make the port wine sauce: In a saucepan over medium heat, sauté the shallots in 1 tbsp butter for about 3 minutes until softened without letting them take on too much color. Add the sugar, port wine, red wine, thyme sprigs, and bay leaf. Bring to a boil and reduce until roughly half of the liquid remains.
Pour the veal stock into the sauce and simmer over medium heat until the sauce thickens slightly and about 2 dl of liquid remains (about 15 minutes). Strain the sauce through a fine-mesh sieve and return it to the saucepan. Keep warm over low heat.
Prepare the duck breasts: Using a sharp knife, score the fat cap in a tight criss-cross pattern, taking care not to cut into the meat. Season both sides generously with salt and pepper.
Place the duck breasts skin-side down in a cold, dry skillet. Set the pan over medium heat. Allow the fat to render slowly and cook for 8–10 minutes until the skin is crisp and deeply golden brown, pouring off excess rendered fat into a bowl as you go. Turn the breasts over and sear the meat side for 2–3 minutes. Reduce the oven temperature to 150°C (once the gratin is done), transfer the duck breasts to an ovenproof dish, and finish cooking in the oven to an internal temperature of 56–58°C for medium-rare (approx. 6–10 minutes). Let the meat rest on a cutting board for 10 minutes before carving.
Sauté the savoy cabbage while the duck rests: Melt 2 tbsp butter in a large skillet over medium-high heat. Add the shredded cabbage and sauté, stirring frequently, for 4–5 minutes until slightly softened but still crisp-tender and vibrant. Season with salt and freshly ground black pepper.
Finish the sauce: Remove the saucepan from the heat and whisk in the cold, cubed butter a few pieces at a time until glossy and emulsified (mount the sauce with butter; do not let it boil after this point). Season to taste with salt and black pepper.
Carve the duck breasts on a diagonal into slices roughly 1 cm thick. Serve with a portion of potato gratin, a generous mound of butter-sautéed savoy cabbage, and drizzle the warm port wine sauce over and around the meat.