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Wednesday, December 30, 2015

Divine Boneless Duck Breast With Sauce

Total Time: 9 hrs Preparation Time: 1 hr Cook Time: 8 hrs

Ingredients

  • Servings: 8
  • 1 1/4 cups dry red
  • 1/4 cup balsamic vinegar
  • 3 tablespoons soy sauce
  • 1/4 cup lemon juice, freshly squeezed
  • 3 garlic cloves, crushed
  • 1 1/2 tablespoons fresh ginger, grated
  • 1/4 cup olive oil
  • 2 boneless duck breasts, whole, with skin on (approx. 2 lbs each)
  • 3 tablespoons sugar
  • 3 tablespoons water
  • 2 tablespoons white vinegar
  • 3 tablespoons balsamic vinegar
  • 1/4 cup shallot, minced
  • 1 large garlic clove, minced
  • 1 1/2 cups dry red
  • 3/4 cup beef broth
  • 1/3 cup heavy cream
  • 1/4 cup tawny

Recipe

  • 1 marinade:.
  • 2 in a bowl whisk together the , the vinegar, soy sauce, lemon juice, garlic, gingerroot, oil and salt and pepper to taste.
  • 3 put the duck breasts in a large resealable plastic bag, pour the marinade over them, and seal the bag.
  • 4 put the plastic bag in a large bowl and let the duck marinate, chilled, overnight.
  • 5 remove the duck from the marinade and pat it dry between layers of paper towels.
  • 6 preheat oven to 450.
  • 7 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.
  • 8 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.
  • 9 turn the duck and cook it for 2 minutes more.
  • 10 transfer the skillets to the middle of the preheated 450°f oven (wrap the skillet handles with a double thickness of foil if the handles are not ovenproof), and roast the duck for 5 to 7 minutes, or until a meat thermometer registers 145°f to 150°f for medium meat.
  • 11 while the duck is roasting, in a small heavy saucepan combine the sugar and the water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, swirling the pan, until the mixture is a golden caramel. add the vinegars carefully, swirling the pan until the caramel is dissolved, and reserve the mixture.
  • 12 transfer the duck to a cutting board and let it stand, covered loosely with foil, for 5 minutes.
  • 13 pour off all but 2 tablespoons of the fat from 1 of the skillets and in the fat remaining in the skillet cook the shallot and the garlic over moderately low heat, stirring, until the shallot is softened.
  • 14 add the dry red and boil the mixture until it is reduced by half.
  • 15 add the broth, boil the mixture until it is reduced by one third, and pour the mixture through a fine sieve set over the reserved vinegar mixture, pressing hard on the solids.
  • 16 whisk in the cream and the , simmer the mixture for 1 minute, and add the beurre manié, a little at a time, whisking until the sauce is smooth.
  • 17 simmer the sauce, whisking occasionally, for 2 minutes, whisk into the sauce any juices that have accumulated on the cutting board, and season the sauce with salt and pepper.
  • 18 cut the duck diagonally across the grain into thin slices, divide the duck slices among 8 plates, and spoon the sauce over the duck.
  • 19 **a beurre manié is made by kneading together 3 tablespoons softened unsalted butter and 2 tablespoons all-purpose flour.

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