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Port Braised Duck Breast with Mustard

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Descriptions

Port Braised Duck Breast with Mustard is a simple and delicious festive dish for a person who is new to cooking to prepare. Boneless duck breast is easy to prepare, and the duck breast contains unsaturated fatty acid which can supplement the nutrients needed for healthy skin. Braising the duck with port wine and mustard creates the savoury dish! Port wine is made from red grapes; the sugar in it makes the duck meat tender. Serving with the spicy mustard kicks up your appetite!

Ingredients

Marinade:
  • Salt1/4tsp
  • Lemon Juice1tbsp
Spices / Sauces:
  • Honey1tsp
  • Salt1/4tsp
recommended wingtat product

Directions

  • Wipe and dry Wingtat Duck Breast, marinate for 10 minutes. Peel the onion and shred. Remove stalk and cut tomatoes from the side. Mix well mustard with port wine.
  • Heat pan. Pan-fry the duck breast skin till slightly torched, turn upside down to pan-fry the breast meat, add onion and stir-fry tomatoes until fragrant. Mix mustard and port wine, stew with low heat for 5 minutes. Turn off the heat, and bake for a while.
  • Take duck breast out, cut cooled duck breast into pieces. Add spices into dressing, and boil. Drizzle with sauce onto the duck pieces and the dish is ready to serve.