{"id":332,"date":"2014-12-28T22:39:48","date_gmt":"2014-12-28T22:39:48","guid":{"rendered":"https:\/\/www.bktrent.org\/index.php\/2014\/12\/28\/duck-breasts-with-blackberry-port-sauce\/"},"modified":"2014-12-28T22:39:48","modified_gmt":"2014-12-28T22:39:48","slug":"duck-breasts-with-blackberry-port-sauce","status":"publish","type":"post","link":"https:\/\/www.bktrent.org\/index.php\/2014\/12\/28\/duck-breasts-with-blackberry-port-sauce\/","title":{"rendered":"Duck Breasts with Blackberry-Port Sauce+"},"content":{"rendered":"<div>\n<div>\n<div>\n<h3>Ingredients<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<ul>\n<li>1 tablespoon olive oil <\/li>\n<li>4  (6-ounce) boneless duck breast halves, skinned <\/li>\n<li>3\/4 teaspoon kosher salt, divided <\/li>\n<li>1\/2 teaspoon freshly ground black pepper, divided <\/li>\n<li>1 1\/2 cups blackberries <\/li>\n<\/ul>\n<ul>\n<li>1\/4 cup finely chopped shallots <\/li>\n<li>1 tablespoon chopped fresh thyme <\/li>\n<li>1\/2 cup port or other sweet red wine <\/li>\n<li>3\/4 cup unsalted chicken stock (such as Swanson) <\/li>\n<li>1 teaspoon red wine vinegar <\/li>\n<\/ul><\/div>\n<div>\n<div>\n<div>\n<h3>Preparation<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<div>\n<p>1. Heat a large nonstick skillet over medium-high heat. Add  oil to pan; swirl to coat. Sprinkle duck with 1\/2 teaspoon salt and 1\/4  teaspoon pepper. Add duck to pan; cook 3 minutes or until browned. Turn  duck over; cook 3 minutes or until desired degree of doneness. Remove  duck from pan; let stand 5 minutes.<\/p>\n<p>2. Add blackberries, shallots, and thyme to pan; saut\u00e9 2 minutes or  until slightly softened. Add port; cook 1 minute or until syrupy. Add  stock and any juices from duck; cook 5 minutes or until thickened and  reduced to about 1\/2 cup. Stir in remaining 1\/4 teaspoon salt, remaining  1\/4 teaspoon pepper, and vinegar. Cut duck across grain into thin  slices; serve with sauce.<\/p>\n<div><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<h4>Nutritional Information<\/h4>\n<div><strong>Amount per serving<\/strong>  <\/p>\n<ul>\n<li> Calories:         <span> 227 <\/span> <\/li>\n<li> Fat:         <span> 7.6g <\/span> <\/li>\n<li> Saturated fat:         <span> 1.7g <\/span> <\/li>\n<li> Monounsaturated fat:         <span> 3.6g <\/span> <\/li>\n<li> Polyunsaturated fat:         <span> 1.1g <\/span> <\/li>\n<li> Protein:         <span> 20g <\/span> <\/li>\n<li> Carbohydrate:         <span> 11g <\/span> <\/li>\n<li> Fiber:         <span> 3g <\/span> <\/li>\n<li> Cholesterol:         <span> 71mg <\/span> <\/li>\n<li> Iron:         <span> 5mg <\/span> <\/li>\n<li> Sodium:         <span> 441mg <\/span> <\/li>\n<li> Calcium:         <span> 32mg <\/span> <\/li>\n<\/ul><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 tablespoon olive oil 4 (6-ounce) boneless duck breast halves, skinned 3\/4 teaspoon kosher salt, divided 1\/2 teaspoon freshly ground black pepper, divided 1 1\/2 cups blackberries 1\/4 cup finely chopped shallots 1 tablespoon chopped fresh thyme 1\/2 cup port or other sweet red wine 3\/4 cup unsalted chicken stock (such as Swanson) 1 &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.bktrent.org\/index.php\/2014\/12\/28\/duck-breasts-with-blackberry-port-sauce\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Duck Breasts with Blackberry-Port Sauce+&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-332","post","type-post","status-publish","format-standard","hentry","category-poultry"],"_links":{"self":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/332","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/comments?post=332"}],"version-history":[{"count":0,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/332\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/media?parent=332"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/categories?post=332"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/tags?post=332"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}