Ingredients

1/4 cup minced shallot

1 tablespoon plus 1 teaspoon cold unsalted butter

1/2 cup Tawny Port

1 tablespoon brandy

1 cup duck-and-veal demiglace (a 6 1/2-ounce container stirred together with 3 tablespoons water)

1/3 cup julienne strips dried apricot

1 tablespoon balsamic vinegar

• 2 whole 1-pound boneless duck breasts with skin (preferably Long Island, or Pekin, halved
• 1 teaspoon vegetable oil

Description

At The Restaurant The Chef Uses A Rich Duck Stock When Preparing This Dish. Duck-and-veal Demiglace Is Substituted Here. The Duck Breasts As Well...

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