Pan-Roasted Duck Breast with Prune Port Wine Sauce

Make the sauce

1. In a saucepan, combine the sugar with 100 ml of water. Caramelize the sugar on medium heat. While heating, clean the sides of the saucepan with a brush and a bit of water to dissolve any excess sugar.

2. When the caramel is golden brown, remove from heat. Add the Port wine and flame carefully. Reduce by 70% on very low heat. Add the red wine, thyme, bay leaf, quartered prunes, and reduce again by 70%.

3. Add the ½ glace and continue reducing on very low heat. Season to taste. Skim the surface regularly to remove any foam or grease. The sauce is the right consistency when it coats the back of a spoon nicely.

4. Strain through a sieve and discard the thyme and bay leaf. Bring to a boil in a clean saucepan.

5. Season to taste. Immediately before serving, bring mixture to a boil, skim if necessary, and remove from the heat and Monter au Beurre (add the butter in knobs and blend using a whisk).

Cook the duck breast:

1. Preheat the oven to 400 degrees F.

2. With a sharp knife score the fat of the duck breasts in a crisscross pattern.

3. Season the duck with salt and pepper.

4. Warm a heavy-bottomed ovenproof skillet over medium heat.

5. Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute.

6. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium-rare.

7. Let the duck breasts rest for 5 minutes then thinly slice.

8. Serve with the sauce on hot plates.