Pan Seared Duck Breast with Red Wine Reduction Sauce 2

Pan-Seared Duck Breast with Red Wine Reduction Sauce


  • Duck Breasts Add to Cart »
  • Salt and Pepper to taste
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 1 cup red wine (such as Merlot)
  • 1/2 cup chicken or vegetable broth
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 2 sprigs of fresh thyme
  • 1 tablespoon butter (optional, for added richness)


Enjoy this savory and succulent pan-seared duck breast with a delightful red wine reduction sauce. The rich and tender duck meat perfectly complements the flavorful sauce, making it a delightful gourmet meal!


  • Prepare the Duck Breasts:
    • Score the skin of the duck breasts in a cross-hatch pattern, being careful not to cut into the meat.
    • Season both sides of the duck breasts with salt and pepper.
  • Heat the Pan and Sear the Duck Breasts:
    • Heat olive oil in a skillet or frying pan over medium-high heat.
    • Once the pan is hot, add the duck breasts, skin side down. Cook for about 4-5 minutes until the skin is crispy and golden brown.
    • Flip the duck breasts and cook for an additional 2-3 minutes for medium-rare doneness or adjust the cooking time to your desired level of doneness.
    • Remove the duck breasts from the pan and set them aside on a plate, covering them with foil to keep warm.
  • Make the Red Wine Reduction Sauce:
    • In the same pan, add the chopped shallot and sauté over medium heat until it becomes soft and translucent, about 2-3 minutes.
    • Pour in the red wine and bring it to a simmer, scraping the bottom of the pan to release any browned bits (fond).
    • Add the chicken or vegetable broth, balsamic vinegar, honey, and fresh thyme sprigs to the pan. Stir to combine.
  • Simmer the Sauce:
    • Let the sauce simmer over medium heat until it reduces by about half, and it becomes slightly thickened and glossy. This may take around 10-15 minutes.
  • Add Butter (optional):
    • For an extra touch of richness, you can whisk in a tablespoon of butter into the sauce. This will add a velvety texture and flavor to the sauce.
  • Slice the Duck Breasts and Serve:
    • Remove the thyme sprigs from the sauce and discard them.
    • Slice the duck breasts diagonally into thin pieces.
    • Plate the duck slices, and drizzle the red wine reduction sauce over them.
  • Serve:
    • Serve the pan-seared duck breasts with red wine reduction sauce alongside your favorite side dishes. It pairs wonderfully with roasted potatoes, sautéed greens, or mashed sweet potatoes.
Categories: Entreé / Servings: Food for 2 / Difficulty: Average

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