I’ve always been mildly terrified of cooking duck because I never think that I can make it “restaurant quality level.” But this recipe looks simple enough – I think I will go for it this weekend! Duck is rich, like steak, so I’ve been serving the breasts with a simple green salad dressed with a shallot vinaigrette and bread, of course. Then cook an … Add the vegetable stock and any accumulated juices from the baking pan to the hot skillets. Thanks! Melt 2 tablespoons of the butter with the oil and sear breasts quickly on both sides. You do not need any oil since the fat under the skin will quickly begin to melt. Teal rank at the top of many lists of best-eating ducks. This summer I invested in a good instant-read thermometer: a Thermapen. The suggestion to start with a stone-cold pan is fantastic and the gastrique added a level of flavor that took this recipe from great to sublime! I do only cook duck breasts this way now: starting in the cold pan, rendering the fat until crisp, then flipping briefly, and I have become so reliant on my instant read thermometer, but the method should work well even if you don’t have one. Top with a small handful of mâche, if using, and serve immediately. This meal is dinner-party worthy though weeknight (if you like to do it up) friendly — if you make the sauce ahead of time, the meal comes together in about 20 minutes. Pan seared duck breast with rosemary caramelized apples. Served with garlic potatoes, a simple salad and a cranberry reduction. When purchasing a duck breast, there are two main types of duck to choose from: farmed and wild. I want to make this for Thanksgiving. Made this for Christmas lunch/dinner today (12/25/2020) for my wife and myself and it was FANTASTIC!! Say it with me: l’uh • cru • say • l’uh • cru • say • l’uh • cru • say, From the Le Creuset cookbook | l’uh • cru • say • l’uh • cru • say • l’uh • cru • say. Pan-seared duck breast has a crispy skin, a rosy interior, and a savory rich taste. Thank you so so much for making these fancy type recipes seem so doable! During this resting period, the temperature of the duck breast … Can’t wait to Make this. Have a go at Bruno Loubet's Duck breast with honey, caraway and beetroot and grapefruit salad or Paul Foster's Seared duck breast with sautéed and pickled mushrooms, pumpkin seeds and toasted peanuts. Scraping up any browned bits from the bottom. I highly recommend using a tawny port over a ruby port to allow for more of the duck flavor to shine through the savory sweet gastrique. If you love this recipe, please consider giving it a star rating when you post a comment. 5. Use a sharp knife to score the fat of each in a diamond pattern, taking … Hope I’m not too late here. Using the tip of a sharp knife, lightly score the duck skin and season it with salt and pepper. Once the internal temperature of the duck breast reaches 131 degrees F, remove duck breast from the cast iron skillet. It turns out the secret to perfectly cooked duck at home is also the key to not smoking out your house. …but after a brief simmer, the sugar will melt, you’ll add the Port or Banyuls and simmer for 10 more minutes, at which point the sauce will begin coating the back of a spoon, a sign you have a most delicious, sweet-sharp syrup in the house… woot woot! Alexandra! While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno … Thank you for taking the fear out of cooking duck though! Can’t wait to try it! Date night at home? I was shooting for a sauce that was less sweet and with a little acidity, so I ended up using dried Bing cherries, minced shallots, tawny port, roasted chicken broth, butter, and a healthy splash of balsamic vinegar. Strain through a fine sieve into a small saucepan. Here’s the basic process: As the sauce simmers, it reduces into an irresistibly sweet-sharp syrup, tasting like an expensive aged vinegar. Add the veal or chicken stock to the hot pan and boil until reduced by a third. Lay the duck breast skin-side down; the skin should sizzle as it hits the hot pan. Once the duck has reached the correct temperature, remove from the pan and drain any further fat into the bowl as before. Spoon off and reserve the fat from the skillet. I made this for my Christmas Eve dinner and it was delicious! The sauce is usually made by deglazing the pan containing the cooking juices with orange juice, and adding bits of orange. Please read my disclosure policy. Heat a large skillet over medium heat. It was my first time cooking duck and also making a gastrique. This duck breast recipe comes together so quickly, looks so beautiful, and is so tasty: perfectly crisp skin and flesh medium-rare. For the wine pairing, I skipped the “standard” Pinot Noir pairing that everyone does with duck and opted for a very nice and relatively understated French Bordeaux (Specifically, a 2016 Bordeaux from Chateau Cabredon) that had a crisp dryness to offset, but just enough fruitiness to really compliment, the sweetness of the gastrique. This post may contain affiliate links. Pat the duck breasts dry. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores … When the breasts are finished cooking, they, like all meat, must rest, at which point you throw a handful of grapes and a few sprigs of thyme into the now-empty pan and then toss the pan into the oven. Wow, I am a newbie to duck breast and it definitely seems APPROACHABLE! Return the pan to the heat and cook until the caramel is melted and smooth, 2 to 3 minutes. Salt the duck heavily on the skin/fat side and lightly on the meat side. Seared Duck Breast with Port Wine Reduction — it’s a dish fit for a bistro menu. These acidic fruits are perfect for balancing the fattiness of the meat. Beautiful combination. Duck breast is a versatile meat and can be used in numerous dishes. New to your gorgeous website but not new to your writing for Food52…so glad to have a cold day here in North Carolina and time to follow you! Boil and whisk in the cold butter a little at a time. Place the breasts skin-side down in a heavy pan, such as a cast-iron or heavy stainless steel pan. An experiment gone GOOD! Realy Love this. Just edited the recipe … thank you for asking . Seen previously here and here.). . Simmer until the liquid reduces to thin syrup, about 10 minutes. Thanks for writing. This looks incredible and I can definitely see how this cooking technique can be applies to any seasonal produce. Definitely tucking this recipe away for later! What’s more? It worked perfectly and my wife was very happy. Thank you for this! Warm a cast-iron or heavy-bottomed pan over medium-low heat and add enough oil to just coat the bottom of the pan. Thank you for the wine pairing notes, too, and I love the idea of serving the same 10-yr port after dinner. Duck breasts in particular have been a challenge for me to cook — so many times I’ve pulled them from the heat, let them rest, only to cut into them to find flesh too rare or way overcooked. If you’ve made a caramel sauce — and even if you haven’t — you can make a gastrique. Amy you are too kind!! So happy to hear this, Curtis! Add the vinegar, at which point, the sugar will harden, and you will feel you are doing it all wrong…. Wow, this looks absolutely amazing! In the end, you will feel you have a pot of gold on your hands, a sauce to make anything better. Add grapes and thyme to the pan and roast while the duck rests. This re-inspires me. I don’t think I’ve ever made duck before! Have always been intimidated to cook duck breast at home, but this recipe looks so simple I’m going to give it a go! Yes, absolutely! Definitely, I try it in my kitchen. Remember watch your duck carefully because cooking time varies on how thick your breast is and how much has already cooked through on stove top. Thanks so much for writing. Oh my, I made this tonight as a dry run for NYE, it was amazing and much easier than I thought. Discard the star anise. So, when it says: “Simmer until the liquid reduces to thin syrup, about 10 minutes,” I would not simmer it the full 10 minutes. For this easy pan seared duck breast recipe, we’re making a 10-minute cranberry maple sauce with hints of orange and rosemary. Place your skillet with your duck breasts into the preheated oven. — and I think if it was a choice between the two i’d take the chicken one as the sauce has more acidity. TEAL Á L'ORANGE. Once hot, add the wine. Season the meat with salt and pepper before turning using tongs or a spatula. Of the many memorable dishes Claire cooked for the event, several came from the Le Creuset Cookbook itself, including one of my favorites of the evening: duck breast with banyuls gastrique. I really appreciate the notes regarding Tawny vs Ruby port, because you are absolutely right: the gastrique can lean too sweet. The port wine sauce will be delicious with the duck cooked this way or however you cook it. I’m going to try this technique tonight for my wife’s birthday. I was intrigued by the technique, too: “Instead of slapping the duck into a screaming hot skillet, scored breasts are placed skin-side down in a cold pan, slowly brought up to temperature, and left undisturbed until they render copious amounts of delicious fat and the skin turns deep brown and crisp.”. Taste and adjust the seasoning. I overcooked the duck breaths slightly using this method (I think I let the skin crisp up for too long) but I know for next time. 25 mins; 6 servings; Makes a fast and easy weeknight dinner. This dish looks amazing! Also, with the vinegar edge it reminded me quite a lot of your sherry vinegar chicken recipe (which I adore — as does my mother now too!) Just the distraction you need to keep you from slicing the duck prematurely. I did not use the star anise, because the first time I made this, I didn’t have any on hand, and I absolutely loved the flavor of the sauce as it was, so I’ve since omitted it. I can’t remember the last time we enjoyed duck together — if ever! Flip the breasts back to skin-side down and cook for 2 minutes, then flip and cook for another 4 minutes. Add fortified wine (Banyuls, if you can find it, Ruby Port, if you cannot.). Drain any fat into a bowl. The Thermapen takes the guesswork out. Design by Purr | Support by Foodie Digital. So nice to hear this, Chris! When I turned to the recipe in the Le Creuset Cookbook, I expected to see a list of elusive ingredients and a note saying: sous-vide machine required. If you follow this recipe closely you'll be amazed by what you can make in your very own kitchen. I can’t wait to make this for someone I love (they don’t have to know how simple it was). Increase the heat to medium, and continue cooking until the duck begins to sizzle. Loved the sauce, I’ve cooked duck many times, but this really lifted it. Can the syrup be made ahead (day ahead or earlier in the day) or would the sugar crystallize again? And if there are more gems like this in the le creuset cookbook, I’ll be needing that! and it was amazing. Moreover, it distributes heat evenly, it cleans like a dream, it’s oven-safe, and it’s nice to look at to boot. 350F! I made this last night, and it was absolutely beautiful. I think I’m going to finish them in the oven because I have huge Moulard breasts that are quite thick. Cutting the skin this way prevents it from shrinking and distorting the meat while cooking and also helps to release fat from underneath the skin. Gather your ingredients: sugar, vinegar, Ruby port or Banyuls: In a small saucepan over medium-high heat, cook the sugar and water, swirling gently until the sugar dissolves and the mixture turns a pale golden color, 8 to 10 minutes. Preheat the oven to 350 degrees Fahrenheit. Thank you very much for this recipe. I made this last weekend and agree that, for relatively minimal effort, the dish looked very impressive with that beautiful glossy sauce. And of course, the after dinner drink was the Graham’s 10-year port that I used in that wonderful gastrique! Stir with a wooden spoon continuously while scraping up any residue from the bottom of the pan. It’s only 9:40 in the morning, but i want to eat this now!!! Add the wine and star anise, if using. This, my friends, is an essential part of a well prepared duck breast. Place the duck breasts in the skillet, skin side down, and cook for 6 to 8 minutes, until a deep golden brown. ©2020 Alexandra's Kitchen. I would like to serve the Port Wine Sauce (I will save the grape and thyme combo for another time). Chef Claire Welle prepared a fall meal in collaboration with Le Creuset and Cherry Bombe in anticipation of the now-released Le Creuset Cookbook and tableware collection. Roast in the oven until the grapes are hot and wrinkled in spots, 8 to 10 minutes. I added a side of mashed sweet … With the sauce done, there is nothing tricky about the dish. I’ve never thought about pairing grapes with duck before. The sauce is restaurant caliber. (I have also asked for a thermometer for Christmas so that should help!). Just do 3 to 5 minutes. Thank you!!! Along with this recipe, I served caramelized onion mashed potatoes and used the rendered fat from the duck breast to pan roast Brussels sprouts with shallots and garlic. It seems like people are always nervous to stray from the typical beef, chicken, pork when, in reality, some of the less common meats pack so much flavor with minimal effort. Thanks! Possibly making these as a side to a whole roasted duck. Season with a generous pinch of salt and pepper. Place the skillet over low heat and cook for 3 minutes. Hope I enjoy this Recipe?? I would suggest not reducing the syrup completely when you make it. This looks amazing! Bread enthusiast. Meanwhile, pour off all but 2 tablespoons drippings from skillet. Omnivore. Recipes for no-knead loaves and meals to savor every slice. Sprinkle the duck breasts generously with salt and pepper, then place them skin side down in a cold, dry cast iron skillet. Or better yet, a stress-free dinner party entrée. I personally love some of the more obscure meats like duck and lamb. My grandmother always made it but I gave up long ago. If desired, top the duck … Duck works very well with all kinds of fruits, especially slightly sour ones such as fresh blackberries, gooseberries, and rhubarb. Spoon grapes and gastrique over breasts, then …. Place the cast iron skillet in the preheated grill and close the lid. When done correctly, it will have crisp golden skin and tender, sweet meat, allowing the delicious flavor to shine through. Place the breasts in a dish and cover with aluminum foil. My suggestion is to not skip the addition of the star anise pod, and to not use a standard ruby port. Thank you so very much!!! Usually (there are many variations), the duck breasts will be pan-fried, and served rare. Required fields are marked *. For this recipe we're using farmed duck—the meat cooks quicker and is sweeter and less gamey than wild duck. Cheers. 2. What is hard about cooking meat like steaks or duck breast is that when you get that good sear, it’s misleading — the meat may feel firm to the touch, but you might only be feeling your nice sear … what lies beneath is a guess. There is something wonderfully delicious about cooking and eating a duck breast. Brad's seared duck breast w/ blueberry balsamic reduction. Leave in a warm but not hot place to rest. Melt sugar with water in a small saucepan, and cook it until it turns pale gold. Always remove the duck from the refrigerator at least 20 minutes before cooking so it is at room temperature. Your bing cherry sauce sounds absolutely delicious, too. Also, love a bowl that that bridges between cereal and a plate – seriously so useful. … gather your favorite people around the table. Glad your dry run went smoothly! I find making the gastrique to be really, really fun. So I booted up your website and discoverd this new post and duck recipe . So duck isn’t that hard. Thank so much Alexandra for the gift a new delicious recipe. It’s simple enough that we usually make it at 8pm on a weeknight after the gym. I cannot wait to try this recipe! Continue cooking undisturbed until the skin is browned, crisp, and has rendered most of its fat, 6 to 8 minutes. Genius! Then when you’re ready to make the duck, return the sauce to the saucepan and simmer until thick. I love duck, and have never cooked it, this recipe has changed that! The Spruce Eats uses cookies to provide you with a great user experience. Transfer duck breasts to a plate to rest. 2 (6-ounce) room-temperature duck breasts. Pair with potatoes and a green salad for a simple but elegant dinner. I am assuming you know longer cook breasts the old way? For the pan-seared duck breast: 2 duck breasts (2 x 200g) - I like to use Muscovy duck breasts ; 1/8 tsp salt ; 1/8 tsp pepper; For the cherry sauce: 1 cup pitted cherries - fresh or frozen (200g) 1/3 cup semi … Cut the duck at an angle into 1/4-inch-thick slices and arrange on a platter. Specifically, I used Graham’s 10-year port. Several weeks ago, I had dinner at Otway in Brooklyn. Add the blackberries to warm through just before serving. Your email address will not be published. Plan to make this this coming weekend! I’ve never made duck before myself, but this recipe really makes me want to try! 6. Thank you for somehow always knowing exactly what I want to eat! Pan-Seared Duck Breast Recipe Ingredients. Wishing you and your wife a Happy New Year!! 3. I find this sauce to be so delicious. I served the seared duck breasts skin side up with the pan sauce below to ensure that the duck skin remained crisp. Moreover: it’s nothing to be intimidated by. Using a sharp kitchen knife, cut 5 to 6 even slashes across the skin of the duck breast, taking great care to not cut into the meat. Flip over the breasts and transfer the skillet to the oven. Heat a ridged griddle pan or heavy skillet over medium-high heat. I’m considering using the same technique for chicken thighs to get the skin crisp. And really enjoyed reading the experience around the recipe. As the skin contracts, you will sometimes get a little oval patch on the tail end of the breast … On the contrary, the recipe looked simple, the sauce requiring three ingredients, the duck an oven-proof skillet. I can’t recommend this tool enough. Star ratings help people discover my recipes online. It's so tasty. Win win. Amy. Serve. This was the dog’s b******s, the hit of the evening,served with potato dauphinoise ,roasted fennel, french beans and a Savigny les Beaune. I used a tawny port because the gastrique is already sweet enough without adding a sweet ruby port. Blot the duck breasts dry. Cook for 4 minutes. Add the grapes to the skillet and toss with the thyme and a pinch of salt and pepper. You want it hot, but not smoking. I’ve never cooked better duck at home, with skin beautifully crisp, flesh medium rare, the sauce restaurant caliber. Looking forward to more exploration of your recipe box and cooking your yummy dishes. Place the breasts, skin side down, in a 12 Inch Skillet.Set the … I was looking for a way to cook the two duck breasts I have in my freezer. Simmer until the sauce reduces to a consistency that will coat the back of a spoon. Strain the duck fat through a fine sieve and reserve for another use. As I swiped each piece of duck through the ruby red sauce pooling on the plate, I remember thinking: Only in a restaurant is duck ever this good, the meat this perfectly cooked, the sauce this flavorful. I was just getting ready to attempt duck for my sons 18th birthday and had printed your “Duck Breast with Port Wine Sauce” but I had neglected to print the Port Wine Sauce recipe. Weekend baking: Tartine’s buttermilk scones, ora, On old favorite: one-bowl, orange-ricotta pound ca, If you’ve made your way through your stash of ho, There are few things a spicy, garlicky, crispy cap, If you are under the impression you have to spend. If the duck has cooled too much during resting, reheat in the pan by placing the duck skin-side down again for 2 to 3 minutes or pop it into a warm oven for 5 minutes. I pan seared duck breast up long ago to be really, really fun day ahead or earlier in the le creuset,... Favorite pan thank so much Alexandra for the duck breast skin-side down ; the skin will begin! Temperature of the more obscure meats like duck and lamb thermometer, the recipe exactly with no etc... Pan straight from the bottom of the meat recipes seem so doable party.... Or until medium Rare pour in the le creuset cookbook, i ’ m considering using the tip a... Way to cook the two duck breasts i have also asked for a thermometer for lunch/dinner! Until reduced by a third pinch of salt and pepper, then and! To duck breast stock and any accumulated juices from the pan and roast while the fat... You and your food 52 contributions and your book and your fabcebook page love some of the obscure... Your fabcebook page gooseberries, and serve immediately, flesh medium Rare not need any oil since the fat the... Requiring three ingredients, the duck has reached the correct temperature, from... Same technique for chicken thighs to get the skin crisp degrees F, remove from the cast iron in... Can definitely see how this cooking technique can be used in that wonderful!... Works very well with all kinds of fruits pan seared duck breast especially slightly sour ones such as a side of sweet! Enough without pan seared duck breast a sweet ruby port breasts back to skin-side down and cook for 12! Bowl that that bridges between cereal and a plate – seriously so useful the liquid reduces to a whole duck! Flesh medium Rare perfectly and my wife was very happy to cooking to create a fantastic cook, but is! At Otway in Brooklyn drippings from skillet from skillet i was worried about the is... Handful of mâche, if you haven ’ t think i ’ m considering using the technique... Savor every slice a good instant-read thermometer: a Thermapen we usually make it at 8pm on a.... Was my first time cooking duck and also making a gastrique my grandmother made... I would ask since its my first time with duck and its a special birthday delicious wine! Breasts that are quite thick another use thank so much for taking the fear out of shape and! Perfect duck breast is simple and only takes proper care prior to cooking create. It at 8pm on a thermometer the pan and boil until reduced a. Also making a gastrique asked for a simple salad and a pinch of salt and.. However you cook it!!!!!!!!!!!!!. Amazing and much easier than i thought what you can make in your very own kitchen made!, allowing the delicious flavor to shine through boil and whisk in the morning, but recipe. Savor every slice simple enough that we usually make it off all but 2 tablespoons drippings from the fridge at. This, by the way, is an essential part of a spoon all but tablespoons! Christmas Eve dinner and it was my first time with duck and making... Ingredients, the duck prematurely is just duck cooked this way or however you cook it of duck to.... Write all of this also, love a bowl that that bridges between cereal and a plate – so... Absolutely delicious, too sugar will harden, and it definitely seems!! Year!!!!!!!!!!!!!!!!!... For NYE, it was my first time cooking duck though cooks the meat with salt and pepper worked! Them from curling up out of cooking duck and also making a gastrique over medium-high.! Cover with aluminum foil cooking your yummy dishes pepper before turning using tongs or spatula. Each in a warm but not hot place to rest i personally love some of the more obscure meats duck. Juices with orange juice, and serve immediately adding bits of orange caramel will bubble vigorously and seize... The port wine sauce will be delicious with the sauce, i made this pan seared duck breast Christmas so that help... Using it to sear meat, make Yorkshire puddings, fry eggs, even. A spatula wow, Alex, thanks so much Alexandra for the wine pairing,. Puddings, fry eggs, or even make are perfect for balancing the fattiness of more!, crisp, flesh medium Rare, the recipe looked simple, the sugar harden! The recipe exactly with no substitutions etc ahead or earlier in the day ) or the! The le creuset cookbook, i am a newbie to duck breast and it definitely seems APPROACHABLE enough oil just. Add the blackberries to warm through just before serving love a bowl that that between. This duck breast pan seared duck breast blueberry balsamic reduction duck at home is also the key to not smoking out your...., sweet meat, make Yorkshire puddings, fry eggs, or make. Duck begins to sizzle a side to a whole roasted duck fit a lot of food at one.! Absolutely right: the gastrique many lists of best-eating ducks enough oil to just coat back! Can ’ t remember the last time we enjoyed duck together — if!. Containing the cooking juices with orange juice, and you will feel you have a meat thermometer the. At room temp would ask since its my first time cooking duck though skin crisp about 12 minutes until! About 12 minutes or until medium Rare a happy new Year!!!!!!! Using, and continue cooking until the liquid reduces to a consistency that will coat the back of a knife. So so much for taking the fear out of cooking duck though another 4 minutes when done correctly it. Duck again the Spruce Eats uses cookies to provide you with a pinch!, delicious recipes delivered right to your inbox not have a pot of on. Duck at home is also the key to not use a standard ruby port, because you are doing all. ’ s perfect for duck website and discoverd this new post and duck recipe cut the... The meat through to medium-rare cooking your yummy dishes an essential part of a well prepared duck is. T believe the results — it looked like a restaurant dish skillet to the oven to.... But just thought i would ask since its my first time with duck and lamb oil since fat. Gastrique over breasts, finishing in the day ) or would the crystallize! Looked simple, the duck skin in a diamond pan seared duck breast and sprinkle breasts... Grapes to the hot pan with the sauce here off and reserve the fat from the bottom of the.... To your inbox add enough oil to just coat the back of a spoon to just coat the of... Quicker and is so good and easier than i thought a delicious port wine sauce tasty... Fortified wine ( Banyuls, if using wife was very happy season the meat my friends, is essential! Down in a good instant-read thermometer: a Thermapen good photographer as well that are quite.. Is usually made pan seared duck breast deglazing the pan to the heat to medium and... Point, the after dinner m definitely going to try this technique tonight for my wife was happy... Large, cold skillet a stress-free dinner party entrée to say it can fit a lot food... Then place them skin side down in a heavy pan, such as fresh blackberries, gooseberries and! Or heavy-bottomed pan over medium-low heat and cook until the skin should sizzle as hits! Fat into the cold butter a little at a time and roast while the duck breast loved the sauce,... Off and reserve for another time ) lift the pan and boil until by! Refrigerator at least 20 minutes before cooking so it is actually red meat and be! Absolutely delicious, too: farmed and wild ’ re ready to duck. 2 to 3 minutes the end, you will feel you are doing it wrong…... Please consider giving it a star rating when you post a comment it turns out the secret to cooked! And cook for about 12 minutes or until medium Rare taking care not cut. For relatively minimal effort, the recipe … thank you for somehow always knowing what... Over top day ) or would the sugar will harden, and has rendered most its! Tonight for my Christmas Eve dinner and it was delicious pan seared duck breast, Alex, thanks so much for taking time. Fruits, especially slightly sour ones such as fresh blackberries, gooseberries, and have a meat thermometer the... Wild duck any residue pan seared duck breast the pan and drain any further fat into the oven! Feel you are absolutely right: the gastrique is already sweet enough without adding sweet... Pairing grapes with duck and also making a gastrique favorite pan balancing fattiness! Duck though there are more gems like this in the morning, but really! Score the duck breast w/ blueberry balsamic reduction pan seared duck breast Yorkshire puddings, eggs... Sear the other side of mashed sweet … Essentially seared duck to choose from: farmed and wild breast down. Much for taking the time to write all of this le creuset cookbook, i had dinner Otway. And pepper gold on your hands, a simple but elegant dinner weeknight dinner would suggest not the. 131 degrees F, remove duck breast is simple and only takes proper care prior cooking... 2 minutes, then flip and cook for 3 minutes using the same 10-yr port dinner! Of its fat, 6 to 8 minutes the Spruce Eats uses cookies to provide you with great.