Duck Breasts With Shallots and Port

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.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 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

Directions

1. Score the skin on the duck breasts down to their meat, and season both sides with salt, pepper and herbs on both sides.
2. Set aside.
3. 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.
4. Heat butter in saucepan, and saute onion, garlic and shallots until tender.
5. Add brown sugar, and cook until carmelized, about a minute or two.
6. Slowly add vinegar (step back, as it will steam!) and wine and allow to cook down.
7. Add arrowroot which has been dissolved in 2 Tablespoons water.
8. If desired, finish duck breast in the oven.
9. To serve, cut the duck breast into diagonal slices and spoon some sauce on top.
10. Serve at once.