Ingredients

  • Sauce
  • 1 large shallots minced
  • 20 grams butter, unsalted
  • 110 milliliters Port, tawny
  • 15 milliliters brandy
  • 225 milliliters demi glace
  • 85 grams apricots, dried julienned
  • 15 milliliters balsamic vinegar
  • 900 grams duck breasts
  • 1 teaspoon vegetable oil

Directions

1. Sauce: Sauté shallot in 1 teaspoon of butter until soft. Add port and brandy then reduce by half. Add demiglace and reduce by 1/3. Strain then return to pot. Add apricot, vinegar and season to taste. Simmer until apricots soft. Mount with 1 Tablespoon butter.
2. Trim breasts then prick skin only. Season. Fry, skin side down, in oil until golden brown. Turn over and cook 2 minutes more. Remove duck from skillet, pour off fat. Return duck, skin side down, and roast at 450*F/230*C/GM 8 for 5 minutes. Let rest for few minutes before slicing on diagonal. Serve with warm sauce.

Notes
Notes:Original serves 4.
Serving Ideas:Original serves 4.


Categories
Game, main course
Keywords
Game, main course
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