Pan-Seared Duck Breast with Red Wine Sauce
Pan-seared duck breast with red wine sauce is a recipe featuring fresh ingredients from the duck category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 duck breast fillets (ready-to-cook, about 250 g)
- Salt
- Pepper (freshly ground)
- 5 small shallots
- 1 Garlic clove
- 300 ml dry red wine
- 150 ml duck stock
- 40 g dark chocolate
- 1 tbsp balsamic vinegar
Instructions
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1.
Preheat the oven to 100°C fan.
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2.
Wash the duck breasts, pat dry and cut a diamond pattern into the skin. Season with salt and pepper, then sear in a hot pan skin-side down for about 5 minutes until browned. Flip briefly and place on a parchment-lined baking tray. Roast in the preheated oven for 30-35 minutes to achieve medium-rare.
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3.
Meanwhile, peel the shallots, slice into thin rings and sauté them in the drippings from the duck. Peel and finely chop the garlic, add it to the pan and cook until fragrant. Deglaze with red wine, pour in the duck stock and simmer over medium heat for 30 minutes. Grate the dark chocolate into the sauce and stir until melted. Season with salt, pepper and a splash of vinegar.
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4.
Remove the duck breasts from the oven, let them rest briefly, slice into portions and arrange on preheated plates. Drizzle with the wine sauce before serving.
