DUCK BREASTS WITH SHALLOTS AND PORT
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.
Provided by cmacooks
Categories Duck Breasts
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
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