Seared Duck Breast with Pinot Noir Reduction
The acidic, fruity flavor of Pinot Noir perfectly matches the fatty, slightly gamey taste of the duck.
4 ea. (28 oz) boneless duck breasts
Salt
Freshly-ground black pepper
1 œ cups Pinot Noir wine
1 shallot, very finely minced
1 tbsp olive oil
Score skin of duck in a diamond pattern, being careful not to cut into the meat. Sprinkle on both sides liberally with salt and freshly ground black pepper.
Heat a large stainless steel skillet over medium high heat. Add 2 duck breasts, skin side down, and cook until skin is golden brown, about 10 minutes. Flip and cook 3 minutes. Move to a greased roasting pan and repeat with remaining duck.
10 minutes
Bake at 400°F for 12 minutes for medium rare. Remove and keep warm.
12 minutes
Pour most of the fat out, leaving 2 tbsp. Place pan back on medium high heat, add shallot, and sauté until translucent. Deglaze pan with wine and ignite carefully with a firestick, if desired. If you ignited it, wait until flames die before continuing. Bring to a boil.
Cook wine until reduced by â . Slice duck on the bias and drizzle with sauce. Serve immediately.