Illustrative image—not a photograph of this dish. Be the first to upload a real one.
Pan-Seared Duck Breast with Cabernet Reduction
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4514572
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 2 boneless duck breasts
- Salt
- Freshly-ground black pepper
- 1 cup Cabernet Sauvignon wine
- 1 shallot, very finely minced
- 1 tbsp finely minced garlic
Directions
- 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°F oven and cook 12 minutes. Remove duck from pan and keep warm.
- Pour off extra fat. Place 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).
- Boil over medium high heat until reduced by half. Drizzle over duck and serve warm.