Seared Duck Breast with Red Wine Reduction

Method

1. 01

   Take the duck out of the fridge 20 minutes before cooking. Pat it completely dry with paper towels.

2. 02

   Score the skin in a crosshatch about 1 cm apart with a sharp knife, cutting through the fat but not into the meat.

3. 03

   Season both sides with 1 tsp kosher salt and 1/2 tsp pepper.

4. 04

   Lay the breasts skin side down in a cold, dry skillet. Set it over medium-low heat.

5. 05

   Cook for 12 to 15 minutes without moving them, so the fat melts out (render). Pour off the fat into a heatproof bowl every few minutes. Stop when the skin is deep golden and crisp.

   Watch the technique for this step →
6. 06

   Flip and cook the meat side 2 to 4 minutes, until the thickest part reads 57°C (135°F) for medium-rare.

7. 07

   Move the duck to a board skin side up and rest for 8 to 10 minutes.

8. 08

   Pour off all but 1 tbsp fat from the skillet. Over medium heat, cook 1 shallot for 1 to 2 minutes until soft.

9. 09

   Add 180 ml red wine and scrape up the browned bits. Boil until it cooks down by half (reduce), about 4 minutes.

10. 10

    Add 120 ml stock, 1 tsp honey and 1 thyme sprig. Simmer 5 to 6 minutes until it coats the back of a spoon, about 80 ml left.

11. 11

    Take the pan off the heat, remove the thyme, and swirl in 20 g cold butter until glossy. Season with salt.

12. 12

    Slice the duck across the grain about 1 cm thick and spoon the sauce around it.