Duck Breasts With Shallots and Port

Ingredients

• 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

Directions

1. 1

   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.

2. 2

   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.

3. 3

   Heat butter in saucepan, and saute onion, garlic and shallots until tender.

4. 4

   Add brown sugar, and cook until carmelized, about a minute or two.

5. 5

   Slowly add vinegar (step back, as it will steam!) and wine and allow to cook down.

6. 6

   Add arrowroot which has been dissolved in 2 Tablespoons water.

7. 7

   If desired, finish duck breast in the oven.

8. 8

   To serve, cut the duck breast into diagonal slices and spoon some sauce on top. Serve at once.