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Pan-Seared Duck Breast with Cabernet Reduction

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dinner, Fried

Tags: french, main course, medium difficulty, pan fried, recipes using duck, recipes using garlic, recipes using pepper, recipes using shallot, recipes using wine, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3APan-Seared_Duck_Breast_with_Cabernet_Reduction)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3APan-Seared%20Duck%20Breast%20with%20Cabernet%20Reduction&oldid=4514572

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 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

  1. Score skin of duck in a diamond pattern and season liberally with salt and freshly ground black pepper. Set aside.
  2. 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.
  3. Move pan to a 400°F oven and cook 12 minutes. Remove duck from pan and keep warm.
  4. Pour off extra fat. Place 1 Tbsp back into pan and add shallot and garlic. Sauté over medium high heat until garlic is golden.
  5. 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).
  6. Boil over medium high heat until reduced by half. Drizzle over duck and serve warm.