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Categories:Viewed: 42 - Published at: 5 years ago
Ingredients
- 6 boneless skinless duck breasts, trimmed of fat, split in two
- 1 onion, sliced
- 1 carrot, sliced
- 1 sprig fresh thyme
- 2 tablespoons Emeril's Original Essence
- 3 garlic cloves, crushed
- 25 ounces red wine
- 3 tablespoons pork fat, rendered
- 2 tablespoons butter
- 4 tablespoons butter, cut into small pieces
- 1/4 cup armagnac
Method
- Place duck breasts in a glass dish with onion, carrot and thyme, "Essence", and garlic. Pour in the wine, mix, cover and marinate overnight in the fridge.
- Next day, remove meat from marinade, and drain them, preserving the marinade.
- Melt the pork fat and 2 tbsp butterover high heat and saute the breasts for five minutes each side.
- Remove and cover the breasts in a 250 degree oven, to keep them warm while you make the sauce.
- Pour off all the fat from the pan, and deglaze with Armagnac. Pour in the unstrained marinade and boil until reduced to one half its original volume.
- Strain the liquid, and bring to a boil a second time, whisking constantly and adding the butter chunks, a few at a time.
- As soon as the butter is incorporated to the sauce, pour over the breasts and serve immediately.
