French Pan-Seared Duck Breast with Red Wine Sauce

This Pan-Seared Duck Breast with Red Wine Sauce is a luxurious dish perfect for special occasions. The tender duck is seared to crispy perfection, while the rich and aromatic red wine sauce elevates its flavors. The sauce, made with shallots, garlic, and a touch of balsamic vinegar, complements the duck’s savory richness. The dish is elegant, flavorful, and pairs well with roasted vegetables or mashed potatoes.

Country of Origin

France

Serving Size

Ingredients

Duck Breast: 2 (about 6 oz each)
Red Wine: 1 cup (preferably dry)
Shallots: 2, finely chopped
Garlic: 2 cloves, minced
Chicken Stock: ½ cup
Balsamic Vinegar: 1 tbsp
Butter: 2 tbsp
Olive Oil: 1 tbsp
Salt: 1 tsp
Black Pepper: ½ tsp
Fresh Thyme: 1 sprig (optional)

Tools

Cast iron or heavy skillet
Tongs
Spoon for basting
Small saucepan (for sauce)
Cutting board

Nutritional Facts (per serving)

Calories: 450 kcal
Protein: 35g
Fat: 30g
Carbohydrates: 10g
Fiber: 1g
Sugar: 6g
Sodium: 500mg

Time

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Steps

Prepare the Duck:
- Pat duck breasts dry with a paper towel. Score the skin in a crosshatch pattern (be careful not to cut into the meat). Season both sides with salt and pepper.
Sear the Duck:
- Heat olive oil in a skillet over medium-high heat. Once hot, add duck breasts, skin-side down. Cook for 6-7 minutes until skin is golden and crispy. Flip and cook for another 3-4 minutes for medium-rare, or longer to your desired doneness.
Rest the Duck:
- Remove the duck from the skillet and set aside to rest.
Make the Sauce:
- In the same skillet, add shallots and garlic, cooking for 1-2 minutes until softened. Pour in the red wine and chicken stock, scraping up any browned bits from the pan. Let it simmer and reduce by half, about 5 minutes.
Finish the Sauce:
- Stir in balsamic vinegar and butter, allowing the sauce to thicken. Season with salt and pepper to taste.
Serve:
- Slice the duck breast against the grain and drizzle with the red wine sauce. Garnish with fresh thyme if desired.