Posted by Peggy on February 10, 2010
*Note that crispy skin is ideal for perfect duck breasts. If the flesh is cooked to your liking but the skin is not golden brown, turn the heat to high and sear the skin further. I've also seen chefs use a culinary torch to crisp skin; I did not find this necessary with this recipe.
Time: 35 minutes
Number of servings (yield): 2 ducks breasts (1/4 cup sauce: enough for 2-3 large duck breasts)