Duck Breasts With Shallots And Port

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.