Seared Duck Breast with Pinot Noir SauceFeatured by Calera Wine Company in the Diamond Wine Club.
An amazing duck recipe that is simple and quick enough for a week-night dinner. Comes out flavorful and juicy, especially drizzled with Pinot Noir sauce! Pair this with a Pinot Noir.Yield: 6
Prep Time: 15 Minutes
Cook Time: 25 Minutes
• Six duck breast halves - boneless
• Coarse salt
• Freshly ground black pepper
• 1 teaspoon olive oil
• 1/2 cup demi glace
• 1 tablespoon red currant preserves
• 1/2 cup Pinot Noir
Trim any extra fat and skin from around the meat on each breast. With a sharp knife, score the skin 3 times diagonally without piercing the meat. Sprinkle all over with salt and pepper. Brush 1 large or 2 medium sized non-stick skillets with olive oil.
Place the breasts, skin side down, in the skillet over high heat. Sauté, pressing down on the breasts with the back of a spatula, until they are well browned, about 5 to 6 minutes. Turn and brown the second side for about 3 to 4 minutes, for rare meat. If the pan gets too hot, reduce the heat to medium. Remove the breasts to a plate and cover to keep warm until serving.
Discard all the fat in the pan and wipe it out with a paper towel. Place the skillet over medium heat; add demi-glace and preserves, along with any duck juices that accumulated in the plate. Heat for 1 minute, reduce heat to medium and stir in the wine. Cook for about 7 minutes or until slightly thickened, stirring occasionally. Adjust seasonings to taste.
To serve, slice the warm duck breasts thinly on the diagonal. Fan the slices out on a serving platter and spoon the warm sauce over the top. Serve immediately.