Receta Duck Breast with Red Wine Reduction
The key to unlocking all of the flavor this simple duck preparation is two fold: 1) rendering the fat and then spooning it over the breasts while they cook and 2) the red wine reduction. This simple preparation creates a rich and sweet meat.
INGREDIENTS
- 2 duck breasts
- kosher salt and fresh ground pepper
- Sauce
- 1 C red wine (Rioja works nicely)
- 1 C chicken stock
- 1 T honey
Combine over medium heat, turn temperature to medium low and reduce to about 1/3.
DIRECTIONS
1. Preheat grill pan on stove top; low temperature.
2. Remove skin from duck breast and render the fat. Remove skin as it begins to crisp.
3. Increase temperature of grill pan to medium high being careful not to allow the rendered duck fat to burn.
4. Generously season duck on both sides and place in pan, reduce heat to medium low. This is a classic ‘low temp and slow cooking’ makes for a tender meat.
5. Cook for approximately 7–8 minutes per side. Occasionally baste duck breasts with rendered fat.
6. Slice thin, plate, and drizzle Red Wine Reduction sauce over duck. Serve hot with lentils or other substantial grain, and veg.
~Enjoy!