Duck Breast with Red Wine Sauce Recipe | D'Artagnan

Name: Duck Breast with Red Wine Sauce Recipe | D'Artagnan
Ingredients: 2 Magret Duck Breasts; 1 shallot, finely chopped; 1 cup full-bodied red wine, such as Madiran; 2 tablespoons Duck and Veal Demi-Glace; Salt and freshly ground pepper

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Duck Breast with Red Wine Sauce Recipe | D'Artagnan

Ingredients

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2 Magret Duck Breasts1 shallot, finely chopped1 cup full-bodied red wine, such as Madiran2 tablespoons Duck and Veal Demi-GlaceSalt and freshly ground pepper

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Instructions

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Step 1

Recipes Duck

Step 2

With a knife, score the skin of the magret in a cross-hatch pattern, making the squares as small as possible without cutting into the meat. Season with salt and pepper on both sides.Place in a hot skillet skin side down and reduce heat to medium. Cook for 8 minutes, while continuously draining off the rendered fat.Flip over and cook for 4 minutes on the meat side. On a heated grill, finish cooking on the meat side for 4 minutes.Cover the magret with foil to keep warm and set aside.Drain fat from pan, leaving 1 tablespoon of fat in pan. Sauté the shallots in the rendered duck fat until they are translucent.Add wine and reduce by half. Add demi-glace and reduce by half again. Season with salt and pepper.Slice magret in 1/4 inch slices. Lay slices on warm plates in a fan pattern.Spoon sauce over magret slices and serve with green beans and scalloped potatoes.