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Ingredientes
- 1 1/4 c. dry red wine
- 1/4 c. balsamic vinegar
- 3 Tbsp. soy sauce
- 1/4 c. fresh lemon juice
- 3 x garlic cloves crushed
- 1 1/2 Tbsp. grated fresh gingerroot
- 1/4 c. extra virgin olive oil two (2-lb.) whole boneless duck breasts with skin*
- 3 Tbsp. sugar
- 3 Tbsp. water
- 2 Tbsp. white-wine vinegar
- 3 Tbsp. balsamic vinegar
- 1/4 c. chopped shallot
- 1 lrg garlic clove chopped
- 1 1/2 c. dry red wine
- 3/4 c. beef broth
- 1/3 c. heavy cream
- 1/4 c. Tawny Port a beurre manie made by kneading together 3 Tbsp. softened unsalted butter and 2 Tbsp. all-purpose flour dry cherry and shallot confit as an accompaniment
Direcciones
- *Whole boneless duck breasts are available at many butcher shops and specialty foods shops.
- Make the marinade:In a bowl whisk together the wine, the vinegar, the soy sauce, the lemon juice, the garlic, the gingerroot, the oil and salt and pepper to taste.
- Put the duck breasts in a large resealable plastic bag, pour the marinade over them, and seal the bag. Put the plastic bag in a large bowl and let the duck marinate, chilled, overnight. Remove the duck from the marinade and pat it dry between layers of paper towels. 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. Heat 2 heavy skillets over moderately high heat till they are warm and in each skillet cook 1 of
- the duck breasts, skin side down, for 10 min. Turn the duck and cook it for 2 min more, transfer the skillets to the middle of a preheated 450F. 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 min, or possibly till a meat thermometer registers 145F. to 150F. for medium meat.
- While the duck is roasting, in a small heavy saucepan combine the sugar and the water, bring the mix to a boil, stirring till the sugar is dissolved, and boil it, swirling the pan, till the mix is a golden brown caramel. Add in the vinegars carefully, swirling the pan till the caramel is dissolved, and reserve the mix.
- Transfer the duck to a cutting board and let it stand, covered loosely with foil, for 5 min. Pour off all but 2 Tbsp. 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, till the shallot is softened. Add in the dry red wine and boil the mix till it is reduced by half. Add in the broth, boil the mix till it is reduced by one third, and pour the mix through a fine sieve set over the reserved vinegar mix, pressing hard on the solids. Whisk in the cream and the Port, simmer the mix for 1 minute, and add in the beurre manie, a little at a time, whisking till the sauce is smooth. Simmer the sauce, whisking
- occasionally, for 2 min, whisk into the sauce any juices which have accumulated on the cutting board, and season the sauce with salt and pepper.
- Cut the duck diagonally across the grain into thin slices, divide the duck
- slices among 8 plates, and spoon the sauce over the duck. Serve the duck with the dry cherry and shallot confit.
- Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1250g | |
| Calories 1035 | |
| Calories from Fat 135 | 13% |
| Total Fat 15.35g | 19% |
| Saturated Fat 9.45g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 3371mg | 140% |
| Potassium 1450mg | 41% |
| Total Carbs 93.88g | 25% |
| Dietary Fiber 1.0g | 3% |
| Sugars 61.03g | 41% |
| Protein 8.66g | 14% |
