Duck Breast with Redcurrant and Red Wine Sauce

Sear duck breast, oven-roast, and serve with a reduced red wine, redcurrant, and balsamic vinegar pan sauce.

Dinner Duck Gourmet Red Wine

Estimated Nutrition

Calories

592.1

kcal / serving

1184.2 kcal total

Carbs

13.3g

per serving

26.5 g total

Fat

49.2g

per serving

98.4 g total

Protein

21.4g

per serving

42.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dairy

Fruits

Liquids

Approximately 1/4 glass

Meat

piece

Duck Breast

Fat slashed

NutsSeeds

clove

Garlic

Finely chopped

pinch

Thyme

Fresh, finely chopped

Vegetables

piece

Shallot

Finely chopped

piece

Cherry Tomato

Cut in half

Method

Slash the fat on the duck breast and sear both sides in a very hot pan.

Transfer the duck to an oven at 180°C for approximately 10 minutes.

Drain excess fat from the pan and sauté shallots, garlic, thyme, and tomatoes for two minutes.

Deglaze with balsamic vinegar and wine, then add butter and redcurrants to reduce the sauce.

Rest the duck, slice diagonally, and serve with the sauce and crusty bread.