Duck Breasts With Shallots and Port

Name: Duck Breasts With Shallots and Port
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 6 pieces boneless duck breast halves, skin on (7-8 oz each); 1 cup port wine; 1/4 cup shallot, minced; 2 cloves garlic, minced; 1/2 cup onion, minced; 1 teaspoon dried tarragon, crushed; salt and pepper, to taste; 1/2 teaspoon dried thyme, crushed; 4 tablespoons butter; 2 tablespoons brown sugar; 3 tablespoons red wine vinegar; 1 teaspoon arrowroot, dissolved

Submitted by cmacooks

"Every year, on my parent's anniversary, I prepare a gourmet dinner. My mother loves duck, so this was a dish I created with duck breast. We loved the combination of the port and herbs, and served this on a bed of wild and brown rice with toasted pine nuts."

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Ready In:: 50mins
Ingredients:: 12
Serves:: 6

ingredients

6 pieces boneless duck breast halves, skin on (7-8 oz each)
1 cup port wine
¹⁄₄ cup shallot, minced
2 cloves garlic, minced
¹⁄₂ cup onion, minced
1 teaspoon dried tarragon, crushed
salt and pepper, to taste
¹⁄₂ teaspoon dried thyme, crushed
4 tablespoons butter
2 tablespoons brown sugar
3 tablespoons red wine vinegar
1 teaspoon arrowroot, dissolved

directions

Score the skin on the duck breasts down to their meat, and season both sides with salt, pepper and herbs on both sides.
Set aside.
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.
Heat butter in saucepan, and saute onion, garlic and shallots until tender.
Add brown sugar, and cook until carmelized, about a minute or two.
Slowly add vinegar (step back, as it will steam!) and wine and allow to cook down.
Add arrowroot which has been dissolved in 2 Tablespoons water.
If desired, finish duck breast in the oven.
To serve, cut the duck breast into diagonal slices and spoon some sauce on top.
Serve at once.

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RECIPE SUBMITTED BY

cmacooks

Richardson, 83

<p>I live in Richardson Texas, and am thrilled to say that my short stint in the Insurance industry ended in March of 2012. After being in the Food business for my entire career, I realized that my true calling was in that arena. I returned to food sales for a short time.  While I do love food sales, I also love to cook.  Friends and family have always encouraged me to open my own personal chef service, and I enthusiastically did that in October of 2013!  I have targets of busy families, empty nesters, folks coming home from rehab (the caregivers often don't cook), the over '70 crowd (the kitchen is closed!)..I go over menus with my clients and deliver to them at pre arranged times during the week. I am passionate about good food and good wine. These days, I spend all day in my kitchen, so I am inspired to cook by almost anything; if it's to feed a shut-in, to try out new recipes on the two of us, to have an impromptu dinner, it doesn't matter. My husband of 27 years and I love to entertain. To tell what my favorite cookbook is would be like asking a mother of many who is her favorite child. My favorite child (we have only one) is a feisty red head with gorgeous blue eyes. I would adore going to a cooking school in Tuscany, then Greece, then spend time in the UK, Israel, Spain, Southern France and I think that would take longer than a month off...Pet Peeves? Waiters who auction your food. (who had the chicken?)</p>

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