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LOCATION: Recipes >> Poultry >> Roast Duck 04

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ROAST DUCK BREAST WITH BALSAMIC AND APRICOT SAUCE

1/4 cup minced shallot
1 tablespoon plus 1 teaspoon cold unsalted butter
1/2 cup Tawny Port
1 tablespoon brandy
1 cup duck-and-veal demiglace
1/3 cup julienne strips dried apricot
1 tablespoon balsamic vinegar

2 whole 1-pound boneless duck breasts with skin, halved
1 teaspoon vegetable oil

In a 1 1/2-quart heavy saucepan cook shallot in 1 teaspoon butter
over moderately low heat, stirring, until softened. Carefully add
Port and brandy and boil until reduced by half. Add demiglace and
simmer 5 minutes, or until reduced to about 2/3 cup. Pour sauce
through a fine sieve into a small bowl and return to pan. Stir in
apricot, vinegar, and salt and pepper to taste. Simmer sauce until
apricot is just heated through and stir in remaining tablespoon
butter.

Preheat oven to 450 F. Put duck breasts, skin sides down, on a
cutting board. Using a sharp knife and following shape of breast,
trim all sinews, excess skin, and fat. With a fork carefully prick
skin all over without piercing meat. Heat an ovenproof cast-iron
skillet over moderately high heat until hot and add oil, swirling
skillet until coated evenly. Pat duck dry and season with salt and
pepper. Put duck, skin sides down, in skillet. Reduce heat to
moderate and cook duck until skin is deep golden, about 3 minutes.
Turn duck over and cook 2 minutes more. Remove duck from skillet
and pour off fat. Return duck, skin sides down, to skillet and
roast in middle of oven 5 minutes for medium-rare. Keep duck warm
and reheat sauce over low heat. Slice duck on the diagonal and
serve with sauce.

Serves 4.

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