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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Score the skin on the duck breasts down to their meat, and season both sides with salt, pepper and herbs on both sides. Set aside. | 2. Heat skillet, and sear duck on both sides for 5-6 minutes on each side, or until most of the fat is rendered, skin is crisp, and meat is to cooked to desired doneness. | 3. Heat butter in saucepan, and saute onion, garlic and shallots until tender. | 4. Add brown sugar, and cook until carmelized, about a minute or two. | 5. Slowly add vinegar (step back, as it will steam!) and wine and allow to cook down. | 6. Add arrowroot which has been dissolved in 2 Tablespoons water. | 7. If desired, finish duck breast in the oven. | 8. To serve, cut the duck breast into diagonal slices and spoon some sauce on top. Serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
duck breast	6	boneless	boneless	-	-	-	-
shallot	1/4	cup	minced	28.8	6.72	1.0	0.04
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
onion	1/2	cup	minced	32.0	7.472	0.88	0.08
tarragon	1	teaspoon	crushed dried	1.77	0.3013	0.1366	0.0434
salt pepper				-	-	-	-
thyme	1/2	teaspoon	crushed dried	0.40399999999999997	0.0978	0.0222	0.0067
butter	4	tablespoons		342.0	15.714	10.686	28.8
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
red wine vinegar	3	tablespoons		8.493	0.1207	0.0179	0.0
port wine	1	cup		-	-	-	-
arrowroot	1	teaspoon	dissolved	1.625	0.3348	0.106	0.005
water	2	tablespoons		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.