Yummy recipe with Smoked Duck Breast

Check out this recipe for Smoked Duck Breasts with Raspberry Port Sauce

SERVINGS: 4

Ingredients:

2 tablespoons unsalted butter
1 shallot, minced
1/4 cup ruby port
1/4 cup dry white wine
2 tablespoons seedless raspberry preserves
1 tablespoon raspberry vinegar
1 tablespoon Dijon mustard
1/2 cup raspberries
Salt and freshly ground pepper
Two 3/4-pound smoked duck breasts
1 teaspoon vegetable oil
Directions
1.Melt 1 tablespoon of the butter in a medium saucepan. Add the shallot and cook over moderate heat, stirring frequently, until softened, about 2 minutes. Add the port and white wine and cook over moderate heat until the sauce is reduced to 2 tablespoons, about 7 minutes. Add the raspberry preserves, vinegar and mustard and whisk over low heat until smooth. Add the raspberries and cook, whisking gently to break up the berries. Whisk in the remaining 1 tablespoon of butter and season with salt and pepper; keep the sauce warm.
2.Using a thin, sharp knife, make a crisscross pattern in the duck skin. Heat the oil in a large skillet. Add the duck breasts, skin side down, and cook over moderate heat until the skin is browned and crisp, 4 to 5 minutes; pour off the rendered fat as it accumulates in the pan. Turn the duck breasts and cook until the bottom is browned, about 2 minutes. Turn the duck again and cook over moderately low heat until most of the fat has been rendered, about 5 minutes longer; don't let the skin burn.
3.Transfer the duck breasts to a cutting board and let them rest for 5 minutes. Thinly slice the duck on the diagonal and arrange on plates. Spoon the raspberry-port sauce all around the duck and serve.

recipe available at:
http://www.foodandwine.com/recipes/smoked-duck-breasts-with-raspberry-port-sauce

Les Trois Petits Cochons supports this event:

Mousse Truffee (Truffle Mousse) http://www.3pigs.com/pages/mousses-01.php , Pate au Poivre Noir(Black Pepper Corn Pate) http://www.3pigs.com/pages/coarse-pates-02.php from Les Trois Petits Cochons will be served at this event.

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Les Trois Petits Cochons introduces New recipes with the Jambon de Paris!

Check out all the new recipes using the amazing Jambon de Paris from Les Trois Petits Cochons on our website at http://www.3pigs.com/pages/recipes.php

Bon Appetit!

Come taste delicious pates, terrines and sausages from Les Trois Petits Cochons in NYC :)

This month, Les Trois Petits Cochons we will be sampling pates, terrines and/or sausages at the following locations:

Zeytuna, 59 Maiden Lane -- Thursday 4/15 from 11:30am to 2:30pm

Zabars, 2245 Broadway -- Saturday 4/17 from 2pm to 5pm

Schatzie's Meats, 555 Amsterdam Ave -- Saturday 4/17 from 12:30pm to 2:30pm (we'll be cooking sausages! http://www.3pigs.com/pages/sausages.php)

Barzini, 2455 Broadway -- Sunday 4/18 from 2pm to 5pm

Real Salami, 89 East 42nd Street (Grand Central Terminal) -- Friday 4/23 from 4pm to 7pm

Amish Market, 731 9th Avenue -- Sunday 4/25 from 5pm to 8pm