Divine Boneless Duck Breast With Port Wine Sauce

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I first found and tried this recipe in 1999 on epicurious. It does take a lot of work but it is so worth it! The sauce can be made the day before and slowly reheated. This is divine duck! But(hiccup), here's the lesson i learned, don't drink too much wine while making it or you'll get lost in the many steps.

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Steps

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Marinade:.

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In a bowl whisk together the wine , the vinegar , soy sauce , lemon juice , garlic , gingerroot , oil and salt and pepper to taste.

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Put the duck breasts in a large resealable plastic bag , pour the marinade over them , and seal the bag.

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Put the plastic bag in a large bowl and let the duck marinate , chilled , overnight.

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Remove the duck from the marinade and pat it dry between layers of paper towels.

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Preheat oven to 450.

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Score the skin of each duck breast in a crosshatch pattern with a sharp knife and sprinkle both sides of the duck with salt and pepper to taste.

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Heat 2 heavy skillets over moderately high heat until they are hot and in each skillet cook 1 of the duck breasts , skin side down , for 10 minutes.

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Turn the duck and cook it for 2 minutes more.

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Transfer the skillets to the middle of the preheated 450f oven , and roast the duck for 5 to 7 minutes , or until a meat thermometer registers 145f to 150f for medium meat.

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While the duck is roasting , in a small .

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Ingredients

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dry red wine, balsamic vinegar, soy sauce, lemon juice, garlic cloves, fresh ginger, olive oil, boneless duck breasts, sugar, water, white wine vinegar, shallot, garlic clove, beef broth, heavy cream, tawny port