ReceptnaptárSeared duck breast with Pinot Noir sauce
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Ingredients
Method
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- Score the duck skin in a diamond pattern, being careful not to cut into the meat. Season both sides generously with salt and pepper.
- Heat a large pan over medium-high heat. Place the duck breasts skin-side down, and cook for about 10 minutes, until the skin is golden brown. Flip, and cook for 3 more minutes.
- Bake at 200°C (400°F) for 12 minutes for medium-rare, then remove and keep warm.
- Pour off most of the fat, leaving 2 tbsp in the pan. Return it to medium-high heat, add the shallot, and sauté until translucent. Deglaze with the wine, and bring to a boil.
- Reduce the wine until it has lost about two-thirds of its volume. Slice the duck breast on the bias, drizzle with the sauce, and serve immediately.
Source: Wikibooks Cookbook – Seared Duck Breast with Pinot Noir Reduction (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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