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Duck breast with red wine sauce
Duck breast with red wine sauce

Duck breast with red wine sauce

Preparation 10 min
Cooking time 20 min
Servings 4


  • 625 g (1 1/4 lb) duck breasts or magrets
  • 1 French shallot, chopped
  • 2 garlic cloves, chopped
  • 125 ml (1/2 cup) red wine
  • 125 ml (1/2 cup) beef broth
  • 250 ml (1 cup) cherry tomatoes or 2 tomatoes, quartered
  • 15 ml (1 tbsp) fresh rosemary, chopped
  • Salt and ground black pepper


  1. Preheat the oven to 180°C (350°F).
  2. Remove excess fat from the duck and score the remaining fat with the tip of a knife without slicing the meat - this will allow even cooking.
  3. In an oven-safe skillet, sear the duck breasts over medium-high heat, starting with the fat side.
  4. Brown the fat and then brown the meat on the other side.
  5. Set aside on a plate.
  6. In the same skillet, brown the French shallot and the garlic.
  7. Deglaze with the wine and reduce by half.
  8. Add the broth and bring to a boil.
  9. Simmer for 4 to 5 minutes.
  10. Place the duck back in the skillet, fat side up.
  11. Add the tomatoes and rosemary, and season to taste.
  12. Cook in the oven for about 12 minutes or until desired doneness.
  13. Serve with mashed potatoes.
Availability in stores