Indulgent Duck Breast in Port Wine Reduction

1. **Marinate the Duck:** In a mixing bowl, whisk together the dry red wine, balsamic vinegar, soy sauce, freshly squeezed lemon juice, crushed garlic, grated ginger, olive oil, salt, and pepper to taste. 2. Place the duck breasts in a large resealable plastic bag and pour the marinade over them. Seal the bag, ensuring all surfaces are well-coated. Refrigerate for at least 6 hours or overnight for best results in flavor infusion. 3. **Prepare for Cooking:** Remove the duck from the marinade, pat dry with paper towels, and let it sit at room temperature for about 30 minutes. Preheat your oven to 450°F (230°C). 4. **Score the Duck:** With a sharp knife, score the skin of each duck breast in a crosshatch pattern, being careful not to cut into the flesh. Season both sides with salt and pepper. 5. **Sear the Duck:** Heat two heavy skillets over medium-high heat until hot. In each skillet, place one duck breast skin-side down. Cook for about 10 minutes, allowing the fat to render and the skin to crisp. Flip the ducks and sear for an additional 2 minutes. 6. **Roast the Duck:** Transfer the skillets to the preheated oven and roast the duck for 5–7 minutes or until a meat thermometer registers 145°F (63°C) for medium doneness. 7. **Make the Sauce:** While the duck is roasting, prepare the sauce. In a small heavy saucepan, combine the sugar and water, bringing it to a boil while stirring until the sugar dissolves. Let it simmer until it becomes a golden caramel color. Carefully stir in the balsamic and white wine vinegars, swirling to incorporate the caramel. 8. **Finish the Sauce:** Pour off excess fat from one skillet, leaving about 2 tablespoons, then add minced shallot and garlic to the skillet, cooking over moderate low heat until softened. Pour in the dry red wine, boiling until reduced by half. Add beef broth, and reduce again by one-third, then strain through a fine sieve into the vinegar mixture, pressing on the solids. Whisk in the cream and tawny port, letting it simmer briefly before adding the beurre manié until the sauce is smooth. Adjust seasoning with salt and pepper. 9. **Serve:** Let the duck rest for about 5 minutes under loose foil. Slice the duck thinly against the grain and plate the slices. Generously drizzle the port sauce over the duck before serving.