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Duck: Duck Breasts w/ Rosemary Sauce

Source of Recipe

fooddownunder.com


List of Ingredients

4 duck breasts
  sprig of rosemary
1 tbl fresh rosemary very finely chopped
3 1/4 teaspoons butter
1 shallot very finely chopped
1/2 carrot very finely chopped
1/2 stalk celery very finely chopped
  small glass vermouth of dry white wine
1 1/4 cups duck or chicken stock
1 salt and peper
  squeeze of lemon juice
1 tsp arrowroot
1 tbl port


Recipe

Several hours in advance of serving preheat the oven to 425ºF. Score the duck skin and rub with salt and pepper: then place in an oiled baking tin and place a sprig of rosemary on top. Roast for 10 minutes. Remove to a dish to cool. Saute the vegetables in butter until softened. Pour of any fat from the roasting tin and de glaze with the vermouth or white wine. Add to the vegetables and simmer until slightly reduced. Taste for seasoning adding lemon juice as necessary . Pour the sauce into frying pan and set aside.

Remove the skin from the duck (this can be fried until crisp and served cut into strips with the duck or in a salad). Add juices from duck to sauce. Cut duck into thin slices cover and set aside. Before serving reheat duck slices for 3 to 5 minutes. Mix the arrowroot with the port and add to the sauce. Bring to a simmer add the duck and heat for only about 15 seconds. Serve immediately. Serve with a puree of celeriac and French beans. Serves 6