Pan Seared Duck Breast
Simple and Delicious
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.
My Top Choices for Demi Glace
Online Sources: Demi Glace
For those of you who do not want to make demi glace at home.
Demi glace is the most important ingredient for making classic "restaurant quality" brown sauces. All the great French brown sauces use demi glace. But it can also be used in soups, stews and braises. It's something you can make at home but it takes a long, long time to do it right and if you make one mistake, it can easily be ruined. Lucky for us, there are now some great sources for commercial grade demi glace and I want to share a few with you now. Everyone has their preferences so I suggest you give each a try to find out which product you like best. The links below are affiliate links.Savory Choice's Demi Glace
More Than Gourmet's Demi Glace Gold
One of my first commercial demi glace products and still one of my favorites. For almost 25 years, More Than Gourmet has been the gold standard for flavor and quality when it comes to sauces, stock, and soup. This product comes in 1 pound tubs and 1.5 ounce pucks and even bigger sizes if you are a commercial establishment. I like buying 6 of the pucks at a time unless I'm doing a big party and need the pounder.
What MTG says, "Our Classic French Demi-Glace made in the old world tradition of Escoffier from brown stock and Sauce Espagnole. Demi-Glace Gold is reduced four times from the classic and allows you to make elegant finished French sauces quickly and easily. Our low-heat cooking techniques and 30-hour reduction process give the demi-glace a beautiful shine, flavor, and texture, which make finished sauces that are glossy to the eye and decided in taste."
Buy Demi-Glace Gold at Amazon
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!