Duck Breasts With Shallots And Port

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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.

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Steps

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Score the skin on the duck breasts down to their meat , and season both sides with salt , pepper and herbs on both sides.

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Set aside.

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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.

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

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

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Slowly add vinegar and wine and allow to cook down.

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Add arrowroot which has been dissolved in 2 tablespoons water.

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If desired , finish duck breast in the oven.

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

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Serve at once.

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Ingredients

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boneless duck breasts, shallot, garlic cloves, onion, dried tarragon, salt and pepper, dried thyme, butter, brown sugar, red wine vinegar, port wine, arrowroot, water