RCI-MT.006.0078.001

Pan Seared Duck Breast with Cabernet Reduction

Name: Pan Seared Duck Breast with Cabernet Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 unit boneless duck breasts; 1 unit Salt and freshly ground black pepper; 1 cup Cabernet Sauvignon; 1 unit shallot (very finely minced); 1 tbsp finely minced garlic

They serve this dish all the time in French bistros. By the way, save the fat. Cook your eggs in it

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultybeginner

Ingredients

boneless duck breasts
2 unit
Salt and freshly ground black pepper
1 unit
Cabernet Sauvignon
1 cup
shallot
very finely minced
1 unit
finely minced garlic
1 tbsp

Method

Score skin of duck in a diamond pattern and season liberally with salt and freshly ground black pepper. Set aside.

Heat a 12 inch cast iron skillet over medium high heat. Add duck breasts, skin side down, and cook 10 minutes. Flip and cook 3 minutes.

Move pan to a 400 degree oven and cook 12 minutes. Remove duck from pan and keep warm.

Pour off extra fat. Place a 1 tbsp back into pan and add shallot and garlic. Sauté over medium high heat until garlic is golden.

Add wine off of the heat and carefully ignite with a long match or firestick. Shake pan until flames die (might wanna have a fire extinguisher).

Bring to a boil over medium high heat until reduced by half. Drizzle over duck and serve warm.

Pan Seared Duck Breast with Cabernet Reduction

Ingredients

Method

What Makes This Variant Distinct