INGREDIENTS

INSTRUCTIONS

FOR THE MARINADE
*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.

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