I first prepared this dish for my parents' anniversary one year; I had boneless duck breast, and, instead of the usual orange sauce, I tried this. It was a hit, and has appeared on several dinner party plates since then. It is not a lo cal dish. I served this with a brown and wild rice side, which had toasted pine nuts for a garnish.
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Units: US | Metric
- 6 boneless duck breasts, skin on
- 1/4 cup shallot, minced
- 2 garlic cloves, 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 cup port wine
- 1 teaspoon arrowroot, dissolved
- 2 tablespoons water
- 1Score the skin on the duck breasts down to their meat, and season both sides with salt, pepper and herbs on both sides. Set aside.
- 2Heat 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.
- 3Heat butter in saucepan, and saute onion, garlic and shallots until tender.
- 4Add brown sugar, and cook until carmelized, about a minute or two.
- 5Slowly add vinegar (step back, as it will steam!) and wine and allow to cook down.
- 6Add arrowroot which has been dissolved in 2 Tablespoons water.
- 7If desired, finish duck breast in the oven.
- 8To serve, cut the duck breast into diagonal slices and spoon some sauce on top. Serve at once.
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Nutritional Facts for Duck Breasts With Shallots and Port
Serving Size: 1 (207 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 607.8
- Calories from Fat 280
- Total Fat 31.1 g
- Saturated Fat 12.5 g
- Cholesterol 275.3 mg
- Sodium 243.5 mg
- Total Carbohydrate 19.9 g
- Dietary Fiber 0.4 g
- Sugars 12.1 g
- Protein 44.9 g