Recipe by cmacooks
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.
Top Review by cheflicht
My family absolutely loved this. Very quick and delicious. Different from the duck and peppercorn sauce I usually serve. I also served this with au gratin potatoes and sauteed spinach with garlic and a nice bordeaux. Will definitely serve again.
- 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
Directions See How It's Made
- 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.