This recipe assumes you are working with a whole duck. If you are fortunate enough to be able to purchase parts, even better! If duck legs not available, use additional Breast meat. This is a classic dish, complex and flavorful-Nonetheless it takes only a few minutes to prepare. It has become a family Holiday favorite.


  • 2 Tbls. unsalted butter
  • 2 skinless, boneless duck legs
  • 2 skinless, duck breasts
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 2 Tbls. chopped onion
  • 1 tsp. chopped garlic (2 cloves)
  • 1/3 cup dry red wine
  • 3 Tbls. balsamic vinegar
  • 2 Tbls. ketchup
  • 1 Tbls. A-1 Steak Sauce
  • 1/4 cup water
  • 1 Tbls. minced fresh chives


Heat butter in a large skillet, and sprinkle the duck with salt and pepper. When the butter is hot, add the duck leg meat to the skillet, and cook it for 3 1/2 minutes on each side. After 2 minutes add the breast meat, cook for 2 1/2 minutes, turn, and cook for 2 1/2 minutes on the other side.
Transfer the duck to an ovenprof plate, and place it in a 180*F. oven to rest and keep warm while you make the sauce.
Add the onion and garlic to the drippings in the skillet, and cook, stirring constantly, for 15 to twenty SECONDS. Add the wine and vinegar, and cook until the liquid is reduced to about 1/4 cup.
Add the ketchup, steak sauce, and water, bring to a boil, and cook for 1 minute. Drain off any liquid that has accumulated around the meat, and add it to the sauce.

Arrange the meat from half a leg and half a breast on each of four plates, and coat with sauce. Sprinkle with the chives, and serve immediately.

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Submitted 6/13/05.
Source: My files
Submitted By: Eileen Werth
SAuteed Duck in Vinegar Sauce