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Duck breast with red wine sauce

Preparation

10 minutes

Cooking

20 minutes

Servings

4

Duck breast with red wine sauce
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Ingredients

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

Directions

  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.

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