Marinated Duck Breasts - cooking recipe

Ingredients

6 boneless skinless duck breasts, trimmed of fat, split in two
1 onion, sliced
1 carrot, sliced
1 sprig fresh thyme
2 tablespoons Emeril's Original Essence
3 garlic cloves, crushed
25 ounces red wine
3 tablespoons pork fat, rendered
2 tablespoons butter
4 tablespoons butter, cut into small pieces
1/4 cup armagnac

Preparation

Place duck breasts in a glass dish with onion, carrot and thyme, \"Essence\", and garlic. Pour in the wine, mix, cover and marinate overnight in the fridge.
Next day, remove meat from marinade, and drain them, preserving the marinade.
Melt the pork fat and 2 tbsp butterover high heat and saute the breasts for five minutes each side.
Remove and cover the breasts in a 250 degree oven, to keep them warm while you make the sauce.
Pour off all the fat from the pan, and deglaze with Armagnac. Pour in the unstrained marinade and boil until reduced to one half its original volume.
Strain the liquid, and bring to a boil a second time, whisking constantly and adding the butter chunks, a few at a time.
As soon as the butter is incorporated to the sauce, pour over the breasts and serve immediately.