Pan-Seared Duck Breast with Red Wine Reduction
Ingredients
- • 400 g duck breast
- • 120 ml red wine
- • 1 item shallot
- • 15 g butter
- • 2 sprigs fresh thyme
- • 15 ml honey
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Score the duck skin in a crosshatch pattern, cutting through the fat but not into the meat. Season both sides generously with salt and pepper.
- 2
Place duck breast skin-side down in a cold, dry pan. Turn heat to medium-low and cook for 15-20 minutes, rendering the fat slowly.
- 3
Periodically drain the rendered duck fat into a container (save for roasting potatoes!).
- 4
Once the skin is deeply golden and crispy, flip the duck and cook for 3-4 minutes for medium-rare, or 5-6 minutes for medium.
- 5
Remove duck to a cutting board and let rest for 5 minutes under foil.
- 6
Pour out all but 1 tablespoon of fat from the pan. Add minced shallot and cook for 1 minute.
- 7
Add red wine, thyme, and honey. Simmer until reduced by half, about 3-4 minutes.
- 8
Remove from heat and swirl in butter until glossy.
- 9
Slice duck breast diagonally and fan on plates. Drizzle with the red wine reduction.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This elegant duck breast transforms a simple dinner into a restaurant-worthy experience. Don't be intimidated—scoring the skin and starting in a cold pan ensures perfectly crispy skin every time, while the honey-kissed wine reduction adds that special touch."
