When I asked my husband what his favorite thing about being married was, he (half) joked 'the food'. With the wealth of markets, there are wonderful fresh ingredients readily available, so I'm continually trying new things...and sometimes revisiting old favorites. This was a new recipe that has quickly become one of our favorites, especially with all the duck
readily available here. The sauce and the duck is a prefect combination. I
adapted it from a recipe I found on Epicurious, and now we have it on a fairly
regular basis. It’s pretty easy, although it can be a bit messy and is sure to
please!
Serves 2 with a generous amount of sauce.
Ingredients:
2 duck breasts
1/2
cup dry red wine
7 oz
low-salt chicken broth
7
oz low-salt beef broth
2
fresh thyme sprigs
1 bay
leaf
3/4
tsp butter or substitute, room temperature
3/4
tsp flour
1/4
cup lingonberry preserves
For the sauce:
Bring wine, chicken broth, beef broth, thyme
sprigs, and bay leaf to boil in heavy large saucepan. Boil until reduced to 1
cup, about 35 minutes. Mix butter and flour in small bowl to blend. Whisk
butter-flour mixture into broth. Simmer until slightly thickened, about 2
minutes. Stir in lingonberry preserves; simmer 1 minute. Remove thyme sprigs
and bay leaf. (Sauce can be made 1 day ahead. Cover and refrigerate. Rewarm
before serving.)
Prepare barbecue (medium-high heat). Preheat oven
to 450°F (230°C). Score skin of duck breasts in crisscross pattern (do not cut
through to meat). Sprinkle duck with salt and pepper. Heat heavy large
ovenproof skillet over high heat. Add duck breasts, skin side down, to dry
skillet. Reduce heat to medium and cook until skin is golden brown, about 7
minutes. Turn duck over and transfer skillet to oven; roast to desired
doneness, about 5 minutes for medium-rare. Using tongs, transfer duck to
cutting board; tent with foil.
I like to serve it over creamy polenta with a side
of haricot verts.
