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Categories:
kosher salt black pepper extra-virgin olive oil shallots port wine chicken broth balsamic vinegar unsalted butter thyme
Viewed: 35 - Published at: 8 years agoIngredients
- Two 12- to 16-ounce duck breast halves, patted dry
- Kosher salt, to taste
- Freshly milled black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 1/4 cup finely chopped shallots
- 1/3 cup port wine
- 1/4 cup chicken broth
- 1/4 cup packed, chopped dried plums
- 1 tablespoon good balsamic vinegar
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh thyme
Method
- Prepare a medium-high-heat fire, with the flames occasionally licking the grill grate.
- Let it burn steadily for 30 minutes.
- Place a large cast-iron skillet upon the grill grate and let it heat until very hot.
- Score the fatty skin of the duck in a 3/4-inch diamond pattern, taking care not to cut through to the flesh.
- Season the duck all over with salt and pepper.
- Transfer the duck, skin side down, to the hot skillet and cook until it is honey-brown and crisp, 5 to 8 minutes.
- Pour off all but 2 tablespoons of fat into a heatproof container (reserve it for Duck Eggs with Rosemary Salted Potatoes).
- Turn the duck and adjust one's grill grate or tamp one's flames so that the fire provides medium heat.
- Cook to the desired doneness, 4 to 7 minutes (depending upon the size of the breast) for medium rare.
- Transfer the duck to a work surface, tent it with foil, and let rest for 10 minutes.
- Again pour off and reserve all but 2 tablespoons of the fat drippings.
- Return the skillet to the heat.
- Stir in the shallots and cook 30 seconds.
- Add the port, broth, plums, and vinegar.
- Simmer until the mixture thickens slightly, 2 to 3 minutes.
- Whisk in the butter and fresh thyme; season to taste with salt and pepper.
