Duck Breast with Red Wine Sauce

Duck breast with red wine sauce is an elegant, warming dish – ideal for an autumn or winter evening. The rich sauce harmoniously blends the flavours of wine, thyme and balsamic.

Serves: 2–4
Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 60 minutes

Ingredients (serves 4)

• 2 duck breasts
• Salt
• Freshly ground black pepper
• 1 sprig of thyme
• 2 garlic cloves
• 2 shallots
• 200 ml red wine
• 100 ml poultry stock
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• 6 cubes of cold butter

Preparation

• Score the fat on the duck breasts in a criss-cross pattern without cutting into the meat. Season with salt and pepper.
• Let the duck rest at room temperature for 30 minutes.
• Peel and finely chop the shallots.
• Peel and lightly crush the garlic cloves.

Cooking

1. Place the duck breasts skin-side down in a cold frying pan without oil. Set over medium heat.
2. Let the fat slowly render. Add the garlic and thyme sprig once some fat is released.
3. Cook skin-side down for 8–10 minutes until golden brown and crisp.
4. Flip and cook the meat side for another 3–4 minutes.
5. Remove from the pan and let rest on a cutting board for 10 minutes (core temperature ± 55–58°C).
6. Pour out excess fat, keeping a little fat and the pan juices.
7. Sauté the shallots in the remaining fat until translucent.
8. Deglaze with red wine and reduce by half.
9. Add stock, balsamic and honey. Simmer for 5–10 minutes until the sauce thickens.
10. Finish with cold butter cubes for shine. Season with salt and pepper.
11. Slice the duck and serve with the sauce.