Grilled Duck Breasts With Red Onion Sauce Recipe
Ingredients
| 1 pound red or yellow onions | ||
| 2 tablespoons duck or chicken fat or olive oil | ||
| Dry red wine | 1 Cup (16 tbs) | |
| 1 teaspoon honey, or more or less to taste | ||
| Thyme sprig | 1 | |
| Bay Leaf | 1 | |
| 2 whole duck breasts, skinned, boned, and split | ||
| Ground pepper | 1 To taste | |
| Salt | To Taste | |
Directions
MAKING
1 Peel the onions and slice them as thinly as possible (a food processor fitted with a 2mm slicing blade does this well).
2 In a heavy saucepan,heat fat or oil over medium heat.Add onions and cook stirring frequently, until they begin to wilt. Adjust the heat so that the onions do not brown.
3 Add wine, honey, thyme, and bay leaf. Bring to a boil and simmer until the onions are quite soft, about 20 minutes.
4 Taste the sauce; it should be slightly sweet, but balanced by the acidity of the wine. Adjust with honey or vinegar as needed. Cook the sauce for another 5 minutes. Keep the sauce warm.
5 Season the duck breasts and grill or broil them to the medium-rare stage,about 3 to 4 minutes per side.
SERVING
6 Serve the breasts on top of the onion sauce.
1 Peel the onions and slice them as thinly as possible (a food processor fitted with a 2mm slicing blade does this well).
2 In a heavy saucepan,heat fat or oil over medium heat.Add onions and cook stirring frequently, until they begin to wilt. Adjust the heat so that the onions do not brown.
3 Add wine, honey, thyme, and bay leaf. Bring to a boil and simmer until the onions are quite soft, about 20 minutes.
4 Taste the sauce; it should be slightly sweet, but balanced by the acidity of the wine. Adjust with honey or vinegar as needed. Cook the sauce for another 5 minutes. Keep the sauce warm.
5 Season the duck breasts and grill or broil them to the medium-rare stage,about 3 to 4 minutes per side.
SERVING
6 Serve the breasts on top of the onion sauce.
Chef
