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1
marinade:
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2
In a bowl whisk together the wine, the vinegar, soy sauce, lemon juice, garlic, gingerroot, oil and salt and pepper to taste.
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3
Put the duck breasts in a large resealable plastic bag, pour the marinade over them, and seal the bag.
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4
Put the plastic bag in a large bowl and let the duck marinate, chilled, overnight.
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5
Remove the duck from the marinade and pat it dry between layers of paper towels.
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6
Preheat oven to 450.
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7
Score the skin of each duck breast in a crosshatch pattern with a sharp knife and sprinkle both sides of the duck with salt and pepper to taste.
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8
Heat 2 heavy skillets over moderately high heat until they are hot and in each skillet cook 1 of the duck breasts, skin side down, for 10 minutes.
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9
Turn the duck and cook it for 2 minutes more.
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10
Transfer the skillets to the middle of the preheated 450u00b0F oven (wrap the skillet handles with a double thickness of foil if the handles are not ovenproof), and roast the duck for 5 to 7 minutes, or until a meat thermometer registers 145u00b0F to 150u00b0F for medium meat.
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11
While the duck is roasting, in a small heavy saucepan combine the sugar and the water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, swirling the pan, until the mixture is a golden caramel. Add the vinegars carefully, swirling the pan until the caramel is dissolved, and reserve the mixture.
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12
Transfer the duck to a cutting board and let it stand, covered loosely with foil, for 5 minutes.
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13
Pour off all but 2 tablespoons of the fat from 1 of the skillets and in the fat remaining in the skillet cook the shallot and the garlic over moderately low heat, stirring, until the shallot is softened.
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14
Add the dry red wine and boil the mixture until it is reduced by half.
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15
Add the broth, boil the mixture until it is reduced by one third, and pour the mixture through a fine sieve set over the reserved vinegar mixture, pressing hard on the solids.
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16
Whisk in the cream and the Port, simmer the mixture for 1 minute, and add the beurre manie, a little at a time, whisking until the sauce is smooth.
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17
Simmer the sauce, whisking occasionally, for 2 minutes, whisk into the sauce any juices that have accumulated on the cutting board, and season the sauce with salt and pepper.
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18
Cut the duck diagonally across the grain into thin slices, divide the duck slices among 8 plates, and spoon the sauce over the duck.
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19
**A beurre manie is made by kneading together 3 tablespoons softened unsalted butter and 2 tablespoons all-purpose flour.
