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1
In a 1 1/2-quart heavy saucepan cook shallot in 1 teaspoon butter over moderately low heat, stirring, until softened.
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2
Carefully add Port and brandy and boil until reduced by half.
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3
Add demiglace and simmer 5 minutes, or until reduced to about 2/3 cup.
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4
Pour sauce through a fine sieve into a small bowl and return to pan.
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5
Stir in apricot, vinegar, and salt and pepper to taste.
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6
Simmer sauce until apricot is just heated through and stir in remaining tablespoon butter.
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7
Preheat oven to 450 F.
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8
Put duck breasts, skin sides down, on a cutting board.
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9
Using a sharp knife and following shape of breast, trim all sinews, excess skin, and fat.
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10
With a fork carefully prick skin all over without piercing meat.
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11
Heat an ovenproof cast-iron skillet over moderately high heat until hot and add oil, swirling skillet until coated evenly.
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12
Pat duck dry and season with salt and pepper.
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13
Put duck, skin sides down, in skillet.
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14
Reduce heat to moderate and cook duck until skin is deep golden, about 3 minutes.
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15
Turn duck over and cook 2 minutes more.
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16
Remove duck from skillet and pour off fat.
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17
Return duck, skin sides down, to skillet and roast in middle of oven 5 minutes for medium-rare.
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18
Keep duck warm and reheat sauce over low heat.
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19
Slice duck on the diagonal and serve with sauce.
