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Pan-Seared Duck Breast with Cabernet Reduction

Pan-Seared Duck Breast with Cabernet Reduction – Forkwise recipe card (illustration, no photo yet)
DinnerFrench⏱ 35 minServes 4MediumGluten-freeEgg-freeDairy-freeLactose-freeNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

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

Method

  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.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
No photo yet – illustrated placeholder.