Almond Caramelized Duck Breasts With Amaretto Jus Food

ALMOND-CARAMELIZED DUCK BREAST WITH AMARETTO JUS

Steps:

• Preheat oven to 450 degrees with a rack set in the lower third of the oven and another rack set 8 inches from the broiler.
• Place vinegar, amaretto, port, wine, and fennel in a medium saucepan and bring to a boil over high heat. Continue boiling rapidly until syrupy and reduced to 1/3 cup, about 20 minutes.
• Meanwhile, heat a large ovenproof skillet over high heat. Season both sides of duck breasts with salt and pepper. Add oil to pan, swirling to coat; add duck, skin-side down. Transfer pan to lowest rack in oven. Cook until skin is dark golden brown and meat feels firm (for medium-rare), 10 to 12 minutes. Transfer duck, skin-side up, to a rimmed baking sheet. Let stand 5 minutes.
• Preheat broiler to the lowest setting possible.
• Using a heavy skillet, crush almonds; spread in a thin, even layer. Spoon 1/2 teaspoon honey on the skin side of each duck breast; press into almonds to adhere. Return to baking sheet, skin-side up and fill in any gaps with remaining almonds. The whole skin side should be evenly coated.
• Transfer baking sheet to broiler and broil until almonds are toasted and sugar starts to melt, about 7 minutes, checking occasionally to make sure the almonds don't burn before the sugar begins to melt. Remove from broiler and let stand 5 minutes before slicing.
• Meanwhile, reheat vinegar mixture over low heat until hot. Whisk in butter, a tablespoon at a time, until emulsified; season with salt and pepper. Divide sauce among serving plates and top each with a duck breast. Serve.