Pan Seared Duck Breast
Simple and Delicious
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4 servings
Ingredients
- 8 duck breasts
- 6 tablespoon butter unsalted
- 2 tablespoons oil
- ¼ cup shallots chopped
- 6 oz mushrooms wild
- ½ cup red wine
- 1 cup demi glace
- salt and pepper to taste
Instructions
- Chop the shallot and slice the wild mushrooms.
- Season the duck breasts with salt and pepper.
- Heat sauté pan (cast iron skillet if you have one) until really hot.
- Melt 2 tablespoons of the butter with the oil and sear breasts quickly on both sides. Then cook an additional 2-3 minutes per side. Remove from your pan and keep warm.
- Add the remaining butter and briefly saute the shallots.
- Add mushrooms and sauté until translucent (approx. 4-5 minutes).
- Add a bit of your red wine to deglaze the pan.
- Add demi glace. Simmer for approximately 6 - 7 minutes until sauce has thickened enough to coat a spoon.
- Serve over duck and if you're like me, save some for the potatoes.
Yum! Stan make this for me!!! Please?? LOL
I highly recommend this recipe and even make a little extra of the demi glace for potatoes, etc. You must use unsalted butter and we did not salt the breasts before cooking as it came out salty to our taste when we did salt them before cooking. The demi glace can be found online at Amazon and is well worth the price if you eat a lot of duck as we do!
Wild duck, salt, and pepper. That’s all you need for gourmet eating after the hunt. Don’t over cook the breasts! Leave them pink in the middle and you’ll be happy. If you overlook them they will be dry, chewy, and taste like liver. I love this recipe and try each time to get my wife to embrace the pink center. She’s getting there because it tastes SO good!
Amazing recipe! I made this Recipe last night and received rave reviews! It was my first attempt to cook while deck so I was pretty nervous. I made my own demi-glace using beef stock. It was so rich and wonderful combined with the duck!