Pan-Seared Duck Breast with Cabernet Reduction
Pan-seared duck breast with a red wine reduction is a classic French bistro plate that needs only six ingredients. The skin is scored and rendered slowly in cast iron, then the pan goes into the oven to finish the meat. The sauce is built in the same skillet from shallot, garlic and flamed Cabernet. Keep the rendered fat afterward, since the contributor swears by it for frying breakfast eggs.
Instructions
Cut a diamond pattern into the skin of each duck breast, then season both sides generously with salt and freshly ground black pepper. Set them aside while you heat the pan.
Heat a 12-inch cast iron skillet over medium high heat. Lay the breasts in skin side down and cook for 10 minutes, then turn them over and cook for 3 minutes more.
Move the skillet into a 400°F oven and cook for 12 minutes. Lift the duck out of the pan and keep it warm.
Pour most of the fat out of the skillet, leaving 1 tablespoon behind. Add the shallot and garlic and sauté over medium high heat until the garlic turns golden.
Take the pan off the heat and pour in the wine. Carefully light it with a long match or a firestick, then shake the pan until the flames die out. Keep a fire extinguisher within reach.
Return the pan to medium high heat and boil the sauce until it has reduced by half. Drizzle it over the duck and serve warm.
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