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DUCK BREAST IN WINE SAUCE

In a large saucepan melt 1/4 cup of the butter and cook the carrots, onion, and garlic over low heat until softened, about 5 minutes.  Stir in the tomato purŽe, the bouquet garni, juniper berries, cloves, and nutmeg and bring to a boil.  Reduce heat and simmer for 2 hours.  PurŽe the sauce in a blender or food processor, then strain it into a medium saucepan and boil vigorously  until it reduces to 1 1/2 cups.  Season with salt and pepper.  Heat a large pan over a moderate heat and add the duck breasts skin side down and cook until the skin is browned and crisped, 2 to 3 minutes.  Turn the breasts and continue cooking until medium-rare, about 6 minutes longer.  Re-heat the sauce and whisk in the remaining butter, a little at a time, warming the sauce through without boiling it.  To serve, slice each duck breast into several pieces on the diagonal and spoon over the sauce.
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3 whole boneless duck breasts, split
2 carrots, sliced
1 onion, chopped
1 garlic clove, chopped
1 cup unsalted butter
1 tbsp tomato purŽe
3 cups Zinfandel red wine
3 juniper berries
2 whole cloves
1/2 tsp ground nutmeg
1 bouquet garni
salt, pepper
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30
mn
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120
mn
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Restaurant
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Poultry, Game
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Bernard RIGAUDIS
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CorbiŹres
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