Seared Duck Breast with Pinot Noir Reduction
Seared duck breast with a Pinot Noir reduction pairs rich meat with a sharp, fruity sauce. The wine's acidity cuts through the fatty, slightly gamey duck, so each bite stays balanced. The method is simple: render the scored skin until golden, finish the breasts in the oven, then build the sauce in the same pan with shallot and wine, picking up the browned bits left behind.
Instructions
Score the skin of each duck breast in a diamond pattern, taking care not to cut into the meat. Season both sides generously with salt and freshly ground black pepper.
Heat a large stainless steel skillet over medium high heat. Put in two breasts skin side down and cook for about 10 minutes, until the skin is golden brown. Turn them and cook for 3 minutes more.
Transfer the breasts to a greased roasting pan and sear the remaining two the same way.
Bake the duck at 400°F for 12 minutes for medium rare. Take it out of the oven and keep it warm.
Pour most of the fat out of the skillet, leaving 2 tbsp behind. Return the pan to medium high heat, add the shallot, and sauté until it turns translucent.
Pour in the wine to deglaze the pan. If you like, ignite it carefully with a firestick, and wait for the flames to die out before going on. Bring the wine to a boil.
Cook until the wine has reduced by two thirds. Slice the duck on the bias, drizzle with the sauce, and serve right away.
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