Duckling Breast With Apples, Onions And Plum-Orange Sauce

Preparation

1. Step 1

   Prepare the plum-orange sauce a day before serving. In a deep saucepan, combine all of the sauce ingredients and simmer, uncovered, over low heat, for 45 minutes to an hour, reducing the sauce by half. Stir and skim occasionally. Refrigerate until needed, and reheat just before serving.

2. Step 2

   Combine the onions, red wine, sugar and vinegar. The wine should cover the onions. Cover and simmer until al dente, about 15 minutes. Remove the cover and continue cooking until the liquid is almost gone; the onions will be almost purple and caramelized. Add the raisins, salt and pepper. Reserve.

3. Step 3

   In a saute pan, cook the butter and apples together until the apples are barely done; they should still be firm. Reserve.

4. Step 4

   In another saute pan, heat the oil over medium-high heat. Add the duckling breasts and saute on both sides until medium-rare. Remove to a cutting board and slice thinly.

5. Step 5

   To serve, place a scoop of the onions in the middle of each of eight heated plates. Arrange apple wedges around the outside of the onions. Fan the slices of duckling breasts on top of the onion mixture. Top with hot plum-orange sauce and serve.