Marinated Pan- Roasted Duck Breasts

Recipe by FlemishMinx
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 12hrs 15mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For marinade: Combine wine, soy sauce, garlic, tarragon and pepper in a shallow bowl large enough to contain both breasts side by side.
  • Marinate the breasts overnight.
  • Just before cooking, strain marinade liquid into saucepan.
  • Heat a large saute pan without any oil.
  • Score the fatty side of each breast several times.
  • Pan-roast breasts, FAT-side down for about 2 minutes.
  • Turn to flesh side, and cook another 10 minutes.
  • Remove from saute pan to cutting board.
  • At the same time as you are cooking the breasts, bring marinade to boil, adding butter and sherry.
  • Boil vigorously 5 minutes or until slightly reduced and beginning to thicken.
  • Slice breast thinly on the bias, away from the fat.
  • Return the slices BRIEFLY to the hot saute pan to brown.
  • By this I mean literally lay each slice in the pan, immediately turn it over, and remove.
  • This will cook the duck medium rare.
  • Serve with sauce.
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