Horseradish Stuffed Muscovy Duck Breasts with Port Wine Mango Sauce

Number of Servings: 4

1 Bottle Good quality Italian vinaigrette
1/2 Cup Shallots, minced
2 Tbsp. Unsalted butter
1/4 Cup Brown sugar
3 Tbsp. Balsamic vinegar
1/4 Cup Port (tawny or dry)
1 ½ Cups Canned low-salt chicken broth
2 Tbsp. Cornstarch mixed with 2 Tbsp. Water
3/4 Cup Fresh Mango, medium diced
4 12-Oz. Boneless Muscovy duck breast halves with skin
4 Tbsp. Horseradish, drained
2 Tbsp. (1/4 stick) Chilled butter, cut into small pieces
3 Tbsp. Chopped chives
1/4 Cup Sour cream
Salt & pepper to taste

Marinate breasts overnight, or for at least 4 hours. Sauté shallots in butter until clear, do not brown, add sugar, vinegar, port and broth. Heat in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring while adding cornstarch mixture. This will thicken the sauce. Meanwhile, using fork, pierce duck skin (not meat) all over. Sprinkle with salt and pepper. Rub over duck. Cut a slit in the breast and stuff with 1 Tbsp. horseradish. Heat heavy large skillet over medium heat. Add duck, skin side down, and cook until golden and crisp, about 15 minutes. Turn over; cook to desired doneness, about 8 minutes for medium. Let rest 10 minutes. Rewarm sauce over low heat. Stir in mango. Season with salt and pepper. Garnish with chives and sour cream dabbed on top. Slice duck breasts; serve with sauce.