Molasses Glazed Duck Breasts
Makes 4 servings
4 (6-ounce) boneless duck breast halves, patted dry
1/2 teaspoon ground black pepper, divided
1/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon minced garlic
1/2 cup port wine
1/2 cup dark molasses
1/4 cup chicken broth
2 tablespoons soy sauce
1. Preheat oven to 375°. Line a baking sheet with parchment paper; set aside.
2. Score fatty side of duck breasts, and season with 1/4 teaspoon pepper and salt.
3. In a large ovenproof skillet, heat olive oil over medium heat. Add duck breasts, fatty side down; cook for 4 minutes. Turn over, and cook for 2 to 3 minutes, or until browned. Remove duck breasts, reserving 2 tablespoons drippings in pan, and place on prepared baking sheet. Bake for 10 minutes, or until meat thermometer inserted in center reaches 165° or desired degree of doneness.
4. To reserved drippings, add garlic; cook for 2 minutes, stirring constantly. Add port; cook for 2 minutes. Add molasses, chicken broth, soy sauce, and remaining 1/4 teaspoon pepper. Cook for 10 to 12 minutes, stirring occasionally, until sauce is thickened. Return duck to pan, spooning glaze over duck.