Seared Duck Breast with Pinot Noir Sauce

Featured by Calera Wine Company in the Diamond Wine Club.
Seared Duck Breast with Pinot Noir Sauce


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 an wines from our Pinot Noir Wine of the Month Club selections.

Yield: 6
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Serving Size: One Duck Breast each


• 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.

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