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.