Pan-Seared Duck Breast with Red Wine Reduction
Instructions
- 1
Score the duck skin in a crosshatch pattern, cutting through the fat but not into the meat. Season both sides generously with salt and pepper.
- 2
Place duck breast skin-side down in a cold, dry pan. Turn heat to medium-low and cook for 15-20 minutes, rendering the fat slowly.
- 3
Periodically drain the rendered duck fat into a container (save for roasting potatoes!).
- 4
Once the skin is deeply golden and crispy, flip the duck and cook for 3-4 minutes for medium-rare, or 5-6 minutes for medium.
- 5
Remove duck to a cutting board and let rest for 5 minutes under foil.
- 6
Pour out all but 1 tablespoon of fat from the pan. Add minced shallot and cook for 1 minute.
- 7
Add red wine, thyme, and honey. Simmer until reduced by half, about 3-4 minutes.
- 8
Remove from heat and swirl in butter until glossy.
- 9
Slice duck breast diagonally and fan on plates. Drizzle with the red wine reduction.
Chef's Note
"This elegant duck breast transforms a simple dinner into a restaurant-worthy experience. Don't be intimidated—scoring the skin and starting in a cold pan ensures perfectly crispy skin every time, while the honey-kissed wine reduction adds that special touch."
