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● Roasted Duck Breast with Sweet Wine Sauce
For the duck:
4 boneless duck breasts, about 1⁄2 pound each
salt
6 tablespoons extra-virgin olive oil
For the sauce:
11⁄3 cups dry red wine
11⁄3 cups sweet dessert wine
2⁄3 cup orange juice
Preheat the oven to 450°. Prepare the duck: Place a sheet of plastic wrap large enough for the duck breasts to lie next to each other on a flat surface. Arrange the duck breasts on the plastic wrap and cover with another sheet of plastic. Lightly pound the duck breasts with a meat mallet until they are even in thickness. Remove and discard the plastic wrap.
Season each duck breast with salt. In a large oven safe skillet over medium-high heat, warm the olive oil. Cook the duck breasts for 2 minutes per side. Transfer the pan to the oven to roast until the duck is cooked through, about 20 minutes.
Meanwhile, prepare the sauce: In a saucepan, combine the red wine, dessert wine and orange juice and simmer over low heat until reduced by 1⁄2. Keep warm.
Remove the duck breasts from the oven and place them on a cutting board. Slice each breast diagonally into 6 pieces. Arrange the slices on a serving platter and drizzle with the sauce. Serve immediately accompanied by any extra sauce. ● Serves 4
Wine
Suggestion, Tannic Full-bodied: Pelissero-Long Now, Pelissero-Barbaresco Tulin, Casetta-Barbaresco