Entrée: France – Magret de Canard avec Sauce au Vin Rouge (Crispy Duck Breast with Red Wine Sauce)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 14 min

Additional 10 min

Total 34 min

Ingredients

2 duck breasts, about 12 oz total (340 g total)
Salt and pepper to taste
1 tbsp (15 g) butter
1 shallot, finely chopped
1 cup (240 ml) red wine
1 / 2 cup (120 ml) chicken stock
1 tbsp (20 g) red currant jelly (or similar fruit jelly)
1 tsp fresh thyme leaves

Instructions

1. Score the skin side of the duck breasts in a diagonal pattern, then season both sides with salt and pepper.
2. Place the duck breasts skin-side down in a cold skillet. Heat over medium heat and cook for about 6-8 minutes until the skin is browned and crisp. Turn the breasts over and cook for another 3-5 minutes until the internal temperature reaches 135°F for medium-rare. Remove from the skillet and let rest.
3. Discard most of the duck fat from the pan, leaving about 1 tablespoon. Add the butter and shallots, sautéing until the shallots are soft and translucent.
4. Add red wine, chicken stock, red currant jelly, and thyme to the pan. Bring to a boil, then reduce the heat and simmer until the sauce is reduced by half. Season with salt and pepper as needed.
5. Slice the duck breasts and serve with the red wine sauce drizzled on top.