Marinated Pan Roasted Duck Breasts

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I prepare this on special occasions such as a romantic new year's eve dinner or my husband's birthday. Though i prefer tarragon, you could use basil leaves or rosemary instead. I keep it simple, serving with oven roasted herbed-potatoes (over which the sauce is excellent) and fresh asparagus.

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Steps

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For marinade: combine wine , soy sauce , garlic , tarragon and pepper in a shallow bowl large enough to contain both breasts side by side.

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Marinate the breasts overnight.

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Just before cooking , strain marinade liquid into saucepan.

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Heat a large saute pan without any oil.

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Score the fatty side of each breast several times.

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Pan-roast breasts , fat-side down for about 2 minutes.

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Turn to flesh side , and cook another 10 minutes.

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Remove from saute pan to cutting board.

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At the same time as you are cooking the breasts , bring marinade to boil , adding butter and sherry.

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Boil vigorously 5 minutes or until slightly reduced and beginning to thicken.

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Slice breast thinly on the bias , away from the fat.

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Return the slices briefly to the hot saute pan to brown.

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By this i mean literally lay each slice in the pan , immediately turn it over , and remove.

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This will cook the duck medium rare.

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Serve with sauce.

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Ingredients

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duck breasts, white wine, soy sauce, garlic, fresh tarragon, fresh coarse ground black pepper, butter, sherry wine