Grilled Duck Breasts With Red Onion Sauce
|Yellow onions/Red onions||1 Pound|
|Onions||1 Pound (Red / Yellow Variety)|
|Olive oil/Duck / chicken fat||2 Tablespoon|
|Duck fat/Chicken fat / olive oil||2 Tablespoon|
|Dry red wine||1 Cup (16 tbs)|
|Honey||1 Teaspoon (Adjust Quantity As Per Taste)|
|Fresh thyme sprig||1|
|Duck breasts||2 , skinned|
|Whole duck breasts||2 , skinned, boned and split|
|Freshly ground pepper||To Taste|
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.
6 Serve the breasts on top of the onion sauce.