Cookbook:Pan-Seared Duck Breast with Cabernet Reduction

Pan-Seared Duck Breast with Cabernet Reduction
Category	Duck recipes
Difficulty

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They serve this dish all the time in French bistros. By the way, save the fat. Cook your eggs in it in the morning, and they will be amazing!

Ingredients

• 2 boneless duck breasts
• Salt
• Freshly-ground black pepper
• 1 cup Cabernet Sauvignon wine
• 1 shallot, very finely minced
• 1 tbsp finely minced garlic

Procedure

1. Score skin of duck in a diamond pattern and season liberally with salt and freshly ground black pepper. Set aside.
2. Heat a 12-inch cast iron skillet over medium high heat. Add duck breasts, skin side down, and cook 10 minutes. Flip and cook 3 minutes.
3. Move pan to a 400°F oven and cook 12 minutes. Remove duck from pan and keep warm.
4. Pour off extra fat. Place 1 Tbsp back into pan and add shallot and garlic. Sauté over medium high heat until garlic is golden.
5. Add wine off of the heat and carefully ignite with a long match or firestick. Shake pan until flames die (might wanna have a fire extinguisher).
6. Boil over medium high heat until reduced by half. Drizzle over duck and serve warm.