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    Pan Seared Duck Breast Recipe

    September 14, 2012 by G. Stephen Jones 4 Comments

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    Pan Seared Duck Breast Recipe

    Print Recipe

    Pan Seared Duck Breast

    Simple and Delicious
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Main Course
    Cuisine: American
    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
    US Customary - Metric

    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.

     

     

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    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    Reader Interactions

    Comments

    1. Pam

      November 26, 2012 at 6:38 pm

      Yum! Stan make this for me!!! Please?? LOL

      Reply
    2. Charlie

      December 05, 2012 at 7:17 pm

      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!

      Reply
    3. Matt McBride

      September 14, 2013 at 8:47 pm

      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!

      Reply
    4. Amy

      June 08, 2019 at 3:10 pm

      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!

      Reply

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