Cookbook:Pan Seared Duck Breast with Cabernet Reduction
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They serve this dish all the time in French bistros. By the way, save the fat. Cook your eggs in it in the morning, and they will be amazing!
- 2 boneless duck breasts
- Salt and freshly ground black pepper
- 1 cup Cabernet Sauvignon
- 1 shallot, very finely minced
- 1 tbsp finely minced garlic
- Score skin of duck in a diamond pattern and season liberally with salt and freshly ground black pepper. Set aside.
- 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.
- Move pan to a 400 degree oven and cook 12 minutes. Remove duck from pan and keep warm.
- Pour off extra fat. Place a 1 tbsp back into pan and add shallot and garlic. Sauté over medium high heat until garlic is golden.
- 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).
- Bring to a boil over medium high heat until reduced by half. Drizzle over duck and serve warm.