Marinated Pan- Roasted Duck Breasts

Total Time: 12 hrs 15 mins Preparation Time: 12 hrs Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 duck breasts, preferably magret (6-8 oz each)
• 1 cup wine
• 1/4 cup soy sauce
• 2 cloves garlic, chopped
• 6 sprigs fresh tarragon
• fresh coarse ground black pepper
• 1 tablespoon butter
• 1/4 cup sherry wine

Recipe

• 1 for marinade: combine wine, soy sauce, garlic, tarragon and pepper in a shallow bowl large enough to contain both breasts side by side.
• 2 marinate the breasts overnight.
• 3 just before cooking, strain marinade liquid into saucepan.
• 4 heat a large saute pan without any oil.
• 5 score the fatty side of each breast several times.
• 6 pan-roast breasts, fat-side down for about 2 minutes.
• 7 turn to flesh side, and cook another 10 minutes.
• 8 remove from saute pan to cutting board.
• 9 at the same time as you are cooking the breasts, bring marinade to boil, adding butter and sherry.
• 10 boil vigorously 5 minutes or until slightly reduced and beginning to thicken.
• 11 slice breast thinly on the bias, away from the fat.
• 12 return the slices briefly to the hot saute pan to brown.
• 13 by this i mean literally lay each slice in the pan, immediately turn it over, and remove.
• 14 this will cook the duck medium rare.
• 15 serve with sauce.