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Seared Duck Breast with Red Wine and Berry Reduction
Seared Duck Breast with Red Wine and Berry Reduction

Seared Duck Breast with Red Wine and Berry Reduction
A rich and flavorful dinner featuring seared duck breast with a red wine and berry reduction, served with seasonal vegetables.
Seared Duck Breast with Red Wine and Berry Reduction
Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 150
    ml
     red wine
  • 100
    g
     blackcurrants
  • 100
    g
     raspberries
  • 1
    item
     shallot
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 200
    g
     carrot
  • 150
    g
     green beans
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Seared Duck Breast with Red Wine and Berry Reduction
Instructions:
  1. Score the skin of the duck breasts and season with salt and pepper.
  2. Heat olive oil in a pan over medium-high heat. Place duck breasts skin-side down and sear for about 6-8 minutes until the skin is crispy.
  3. Flip the duck breasts and cook for another 4-5 minutes for medium-rare. Remove from pan and let rest.
  4. In the same pan, add chopped shallot and garlic, sauté until fragrant.
  5. Pour in red wine and add blackcurrants and raspberries. Simmer until reduced by half.
  6. Strain the sauce to remove seeds and return to the pan to keep warm.
  7. Steam carrots and green beans until tender.
  8. Slice the duck breast and serve with berry reduction sauce and steamed vegetables.
Nutrition Per Serving 900 g Per 100g
Energy 925 kcal 103 kcal
Protein 70 g 7.8 g
Fibre 10 g 1.1 g
Salt 2 g 0.2 g
Sugar 20 g 2.2 g
Carbohydrates 50 g 5.6 g
Fat 50 g 5.6 g
  • 2
    item
     duck breast
  • 150
    ml
     red wine
  • 100
    g
     blackcurrants
  • 100
    g
     raspberries
  • 1
    item
     shallot
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 200
    g
     carrot
  • 150
    g
     green beans
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

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

Heat olive oil in a pan over medium-high heat. Place duck breasts skin-side down and sear for about 6-8 minutes until the skin is crispy.

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

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

Pour in red wine and add blackcurrants and raspberries. Simmer until reduced by half.

Strain the sauce to remove seeds and return to the pan to keep warm.

Steam carrots and green beans until tender.

Slice the duck breast and serve with berry reduction sauce and steamed vegetables.

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