INGREDIENTS

INSTRUCTIONS

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 until they  are hot and in
each skillet cook 1 of the duck breasts, skin side  down, for 10
minutes. Turn the duck and cook it for 2 minutes 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 minutes, or until 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 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.  Transfer the duck to a
cutting board and let it stand, covered  loosely with foil, for 5
minutes. 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. Add the dry red wine and  boil the mixture until it is
reduced by half. 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. Whisk in the
cream and the Port, simmer the  mixture for 1 minute, and add the
beurre manie, a little at a time,  whisking until the sauce is smooth.
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.  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 dried cherry
and shallot confit.  Serves 8.  Gourmet October 1991  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“I don’t know why some people change churches; what difference does it make which one you stay home from?”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3866
Calories From Fat: 1747
Total Fat: 198g
Cholesterol: 726.7mg
Sodium: 2712.8mg
Potassium: 2168.5mg
Carbohydrates: 320.8g
Fiber: 10.7g
Sugar: 61.2g
Protein: 163.6g