Duck Breast with Red Wine Reduction

This is more of a technique than a recipe. Starting the meat in a cold pan may feel counterintuitive, but this preparation delivers a crisp skin, tender and flavorful meat, and rendered fat that you can reserve for sauce or for roasting potatoes. Cook the breast to an internal temperature of about 140° for medium doneness or 170° for well done.

Photography By Grant Beachy | May 09, 2018

Ingredients

  • 2 duck breasts
  • Black pepper and salt to taste
  • ¼ cup medium-bodied red wine
  • Juice of 1 tangerine or orange
  • 5 tablespoons butter

Instructions

Serves 2

Begin by scoring the duck breast: Make small cuts through the skin in one direction, then go back and slice the other direction to make a grid pattern.

Sprinkle the breast heavily with pepper and salt. Place the duck, skin-side down, in a cast-iron pan. Turn the heat to medium. In a few minutes, the breast will begin to render fat. Continue cooking for 8 to 10 minutes.

Flip the breast over and cook for 6 to 8 minutes on that side until a meat thermometer measures 140° for medium doneness. Place the breasts on a plate to rest for 5 to 7 minutes.

Return the pan to medium heat. Pour in the wine and orange juice and reduce by about a third. Whisk in the butter and add a pinch of salt.

Slice breasts cross-wise into ½-inch pieces. Pour the reduction over top. Serve warm.

Edible Michiana original recipe

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Ingredients

  • 2 duck breasts
  • Black pepper and salt to taste
  • ¼ cup medium-bodied red wine
  • Juice of 1 tangerine or orange
  • 5 tablespoons butter
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