RCI-MT.006.0090.001
Seared Duck Breast with Pinot Noir Reduction
I think that the acidic, fruity flavor of Pinot Noir perfectly matches the fatty, slightly gamey tas
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- (7 ounce) boneless duck breasts4 unit
- Salt and freshly ground black pepper1 unit
- Pinot Noir wine1 1/2 cups
- shallot1 unitvery finely minced
- tbs olive oil1 unit
Method
1
Score skin of duck in a diamond pattern, being careful not to cut into the meat. Sprinkle on both sides liberally with salt and freshly ground black pepper.
2
Heat a large stainless steel skillet over medium high heat. Add 2 duck breasts, skin side down, and cook until skin is golden brown, about 10 minutes. Flip and cook 3 minutes. Move to a greased roasting pan and repeat with remaining duck.
3
Bake at 400 degrees F 12 minutes for medium rare. Remove and keep warm.
4
Pour most of the fat out, leaving 2 tbs. Place pan back on medium high heat and add shallot and sauté until translucent. Deglaze pan with wine and ignite carefully with a firestick, if desired. If you ignited it, wait until flames die before continuing. Bring to a boil.
5
Cook wine until reduced by 2/3. Slice duck on the bias and drizzle with sauce. Serve immediately.