Duck Breasts Poached In Red Wine And Port

• 1 cup carrots, cut into 1/2-inch dice
• 1 cup onions, cut into 1/2-inch dice
• 1 cup celery, cut into 1/2-inch dice
• 1 tablespoon olive oil
• 1 quart beef stock
• 1 cup dry red wine
• 1/2 cup port
• 2 sprigs thyme
• 3 peppercorns
• 1 small bay leaf
• 1 clove garlic
• 3 skinless, boneless duck breasts, 10 to 12 ounces each, halved
• 2 tablespoons unsalted butter, cut into bits, optional
• Parsley sprigs for garnish

1. Saute the vegetables in the oil until they start to color.
2. Put the stock in a large pot, add the vegetables and simmer for 20 minutes.
3. In a small pan, combine red wine and port, and boil to reduce by half.
4. Combine the stock, bouquet garni and wine reduction, and reduce by a third.
5. Cool, add the breasts and refrigerate.
6. Marinate for several hours or overnight.
7. To serve, remove the breasts from the liquid, then bring it to a boil.
8. Return the breasts to the liquid, and when it resumes boiling, reduce the heat and simmer for 7 to 8 minutes, less if breasts are small, until they are cooked but still pink inside.
9. Remove the breasts, slice thinly on the diagonal and keep warm.
10. Taste the liquid.
11. If it is too strong, dilute with water.
12. With a hand electric whisk, beat in the butter, if desired.
13. Arrange breast slices in shallow bowls, spoon over some of the liquid and serve.
14. Garnish with parsley.

carrots, onions, celery, olive oil, beef, red wine, port, thyme, peppercorns, bay leaf, clove garlic, skinless, unsalted butter, parsley sprigs

Taken from cooking.nytimes.com/recipes/8077 (may not work)