Breast of Duck in Wine Cream Sauce |
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4 Duck breast fillets,
with skin (about ½ lb ea.) 1 Tbsp oil 2 Tbsp butter 2 Shallots, minced ¾ cup wine, red 2 Tbsp vinegar, balsamic 2 Tbsp soy sauce 2 Tbsp Worcestershire sauce 2 stock cubes, beef 1 cup heavy cream Prick the skin of the duck all over. Put the oil in a pan, heat to about 375 F (just below smoking) and place the duck breasts, skin side down in the pan. Cook until the skin is crispy brown. Turn the heat down a little, turn the duck breasts over and cook until done. Remove the duck and reserve. Drain fat from pan and discard. Heat the butter in the pan and sauté the shallots until just beginning to brown. Add the wine, vinegar, soy sauce; Worcestershire sauce, and stock cubes. Simmer until reduced to the consistency of warm honey. Add the cream and cook for a few minutes at a very slow simmer until thickened. Return the duck to the pan, reheat, and serve. Serves 4. |
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