Description
Perfectly pan-seared duck breast, juicy and crisped to golden perfection, served with an elegant red wine sauce—simple enough for a weeknight, special enough for a dinner party.
Ingredients
- 2 boneless duck breasts (skin-on if possible)
- Kosher salt
- Freshly cracked black pepper
- 1 small shallot, minced
- 2 garlic cloves, minced
- ¾ cup dry red wine
- 1 tbsp balsamic vinegar
- 2 tbsp cold butter
- 1 tsp duck fat (from the pan)
Instructions
- Pat the duck dry with paper towels and let sit at room temp for 20–30 minutes. Season both sides with salt and pepper.
- Score the skin in a diagonal crosshatch pattern with a sharp knife, avoiding the meat.
- Place duck skin-side down in a cold skillet (no oil). Turn heat to medium-low and cook for 6–8 minutes, spooning off excess fat.
- Flip and cook flesh side for 2–4 minutes, depending on thickness and preferred doneness (130–140°F for medium-rare).
- Remove from pan and rest for 5 minutes. Slice thinly against the grain.
- For the sauce, spoon off excess fat from skillet, leaving about 1 tsp.
- Sauté shallot and garlic over medium heat until soft (about 2 minutes).
- Add red wine and balsamic vinegar. Scrape up browned bits and simmer until reduced by half (5–7 minutes).
- Turn off heat and swirl in cold butter to finish the sauce.
- Spoon sauce over duck slices and serve.
Notes
Duck fat is liquid gold—save it for roasting potatoes or veggies. Letting the duck rest before slicing keeps it juicy and flavorful.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 duck breast with sauce
- Calories: 550
- Sugar: 2g
- Sodium: 420mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 160mg
Keywords: duck breast, pan-seared duck, red wine sauce, date night, elegant dinner