Name: Pan-Seared Duck Breast with Red Wine Reduction and Seasonal Vegetables
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 2 item duck breast; 150 ml red wine; 1 item shallot; 2 clove garlic; 100 g carrot; 100 g parsnip; 100 g brussels sprout; 2 tbsp olive oil; 1 tsp thyme; 1 tsp salt; 1 tsp black pepper

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Pan-Seared Duck Breast with Red Wine Reduction and Seasonal Vegetables

Pan-Seared Duck Breast with Red Wine Reduction and Seasonal Vegetables

A gourmet dinner featuring succulent duck breast with a rich red wine reduction, accompanied by a medley of seasonal vegetables.

Ingredients:

2
item
duck breast
150
ml
red wine
1
item
shallot
2
clove
garlic
100
g
carrot
100
g
parsnip
100
g
brussels sprout
2
tbsp
olive oil
1
tsp
thyme
1
tsp
salt
1
tsp
black pepper

Preparation Time: 45 minutes

Instructions:

Score the skin of the duck breasts and season with salt and pepper.
Heat a pan over medium-high heat and sear the duck breasts skin-side down until crispy, about 6-8 minutes.
Flip the duck breasts and cook for another 4-5 minutes. Remove from pan and let rest.
In the same pan, add chopped shallot and garlic, sauté until fragrant.
Pour in red wine and thyme, simmer until reduced by half to create a sauce.
In another pan, heat olive oil and sauté carrots, parsnips, and brussels sprouts until tender.
Slice the duck breast and serve with the red wine reduction and sautéed vegetables.

Nutrition	Per Serving 800 g	Per 100g
Energy	838 kcal	105 kcal
Protein	60 g	7.5 g
Fibre	15 g	1.9 g
Salt	2 g	0.3 g
Sugar	10 g	1.3 g
Carbohydrates	50 g	6.3 g
Fat	50 g	6.3 g

2
item
duck breast
150
ml
red wine
1
item
shallot
2
clove
garlic
100
g
carrot
100
g
parsnip
100
g
brussels sprout
2
tbsp
olive oil
1
tsp
thyme
1
tsp
salt
1
tsp
black pepper

Score the skin of the duck breasts and season with salt and pepper.

Heat a pan over medium-high heat and sear the duck breasts skin-side down until crispy, about 6-8 minutes.

Flip the duck breasts and cook for another 4-5 minutes. Remove from pan and let rest.

In the same pan, add chopped shallot and garlic, sauté until fragrant.

Pour in red wine and thyme, simmer until reduced by half to create a sauce.

In another pan, heat olive oil and sauté carrots, parsnips, and brussels sprouts until tender.

Slice the duck breast and serve with the red wine reduction and sautéed vegetables.

Pan-Seared Duck Breast with Red Wine Reduction and Seasonal Vegetables Pan-Seared Duck Breast with Red Wine Reduction and Seasonal Vegetables

Ingredients:

Preparation Time: 45 minutes

Instructions:

Pan-Seared Duck Breast with Red Wine Reduction and Seasonal Vegetables

Pan-Seared Duck Breast with Red Wine Reduction and Seasonal Vegetables