Prep 30 mins
Cook 15 mins
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.
- 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
- 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.
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.