Duck with Onion Sauce
Peel the onions and chop coarsely. Heat the oil in a saucepan, sauté the onions lightly, sprinkle with sugar and caramelize while stirring. Deglaze with port wine, vinegar and 50 ml of water (approximately 2 ounces). Stir in raisins and broth, salt and pepper and simmer, uncovered, for 30-40 minutes over low heat. Stir occasionally and add more water if needed.
Preheat the oven to 80°C (approximately 180°F). Cut into the fat layer of the duck breasts with grid-like cuts with a sharp knife. Season with salt and pepper.
Heat an ovenproof pan, sear the duck with the skin side down for 6-7 minutes, then turn and fry 2-3 minutes on the other side. Move the pan to the oven on the middle rack and cook for 30-40 minutes. Serve with the onion sauce. Goes well with white bread or potatoes.