Pan Roasted Duck Breast with Red Wine Reduction

Recipe created by Chef Dez,

Servings: 2

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  • 2 Fraser Valley Specialty Poultry boneless duck breasts, skin on
  • 1/2 cup beef broth
  • 2/3 cup full bodied red wine
  • 1/2 tsp white sugar
  • 3 tbsp heavy cream (whipping cream)

Preparation Instructions

  1. Score the skin (not the flesh underneath) of the duck breasts many times in two diagonal directions to create half-inch diamond shapes in the skin. Season both sides of the duck breasts with salt and pepper.
  2. Preheat the oven to 400°F.
  3. Place the seasoned, scored duck breasts, skin side down, in a cold oven-proof pan big enough to ensure there is space between the two breasts. Place the pan over medium heat and do not disturb the duck breasts except to spoon off the rendered fat from the skin. They will release from the pan once the skin has crisped in approximately 10 to 13 minutes. Keep spooning off the rendered fat into a separate dish during this process.
  4. Once the skin side has crisped, turn the heat to medium high and brown the flesh side of the duck breasts for approximately 1 minute.
  5. Place the pan in the preheated oven and cook until medium-rare (135-140°F internal temperature on the thickest part of the breast), approximately 7 to 8 minutes.
  6. Remove the breasts from the pan and side aside to rest for 8 to 10 minutes. Remove the residual fat from the pan.
  7. Let the pan cool a bit before adding the beef broth and then slowly add the red wine to deglaze the pan. Place the pan over medium-high heat (be careful of the hot handle from the oven) and add the sugar and cream. Stir constantly while reducing the sauce into a syrupy consistency and then transfer the sauce immediately to a separate container to prevent further evaporation from the hot pan.
  8. Serve the hot wine reduction with the rested duck breasts immediately.

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