Duck breast with arugula sprouts and port wine reduction

by Ligia Santos Club masterCOOK

Ingredients (4 people):

4 duck breasts with fur
2 garlic cloves
Sea salt 
Black pepper
Olive oil 

With the tip of the knife cut the skin of the duck breasts into lozenges.
Season with chopped garlic, salt, black pepper and a string of olive oil.

In a sauté, seal the duck breast starting from the side of the skin.
Preheat oven to 180 ° C for about 10 minutes.
Remove and set aside.

Reduction of Port wine with spices
3 dl Port Wine
1 stick of cinnamon
½ star anise
2 cloves

In a sauté, add all the ingredients to reduce Port wine and let it simmer on a low heat until it has a syrup texture.

Slice the breasts of duck, drizzle with the reduction of Port and serve with potatoes au gratin and Rocket Microgeens.