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Every year, on my parent's anniversary, I prepare a gourmet dinner. My mother loves duck, so this was a dish I created with duck breast. We loved the combination of the port and herbs, and served this on a bed of wild and brown rice with toasted pine nuts.
- 6 pieces boneless duck breast halves, skin on (7-8 oz each)
- 1 cup port wine
- 1⁄4 cup shallot, minced
- 2 cloves garlic, minced
- 1⁄2 cup onion, minced
- 1 teaspoon dried tarragon, crushed
- salt and pepper, to taste
- 1⁄2 teaspoon dried thyme, crushed
- 4 tablespoons butter
- 2 tablespoons brown sugar
- 3 tablespoons red wine vinegar
- 1 teaspoon arrowroot, dissolved
- Score the skin on the duck breasts down to their meat, and season both sides with salt, pepper and herbs on both sides.
- Set aside.
- Heat skillet, and sear duck on both sides for 5-6 minutes on each side, or until most of the fat is rendered, skin is crisp, and meat is to cooked to desired doneness.
- Heat butter in saucepan, and saute onion, garlic and shallots until tender.
- Add brown sugar, and cook until carmelized, about a minute or two.
- Slowly add vinegar (step back, as it will steam!) and wine and allow to cook down.
- Add arrowroot which has been dissolved in 2 Tablespoons water.
- If desired, finish duck breast in the oven.
- To serve, cut the duck breast into diagonal slices and spoon some sauce on top.
- Serve at once.