Foolproof crispy duck breast with red wine sauce

Based on 9 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
25
min.
Preparation
5
min.
Baking
5
min.
Resting

Ingredients

Servings:-2+
400 g duck breasts
200 g red grapes
shallots
2 tbsp sugar
200 ml red wine
4 tbsp balsamic vinegar
100 ml chicken stock
½ cinnamon stick
clove
bay leaf
1 tbsp lemon zest
5 sprigs thyme
70 g butter
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • frying pan
  • spatula
  • baking sheet
  • oven

Nutrition per serving

Cal
803
Protein
44 g
Fat
38 g
Carb
54 g
  • Step 1/4

    Halve grapes. Mince shallots. Carefully use a sharp knife to score the skin on the duck breast in a diagonal pattern to create a diamond shaped pattern on the breast, then season with salt.
    • 200 g red grapes
    • shallots
    • 400 g duck breasts
    • salt
    • cutting board
    • knife

    Halve grapes. Mince shallots. Carefully use a sharp knife to score the skin on the duck breast in a diagonal pattern to create a diamond shaped pattern on the breast, then season with salt.

  • Step 2/4

    Preheat the oven to 180°C/350°F. Place the duck breast in a cold, dry pan skin-side down. Turn the heat to medium and let it slowly come up to temperature. Do not move the duck beast until the skin gets crispy, approx. 5 min. Reduce heat to low, turn the duck breast and fry on the other side for approx. 2 – 3 min. Remove the duck breast from the pan and transfer to a baking sheet.
    • frying pan
    • spatula
    • baking sheet

    Preheat the oven to 180°C/350°F. Place the duck breast in a cold, dry pan skin-side down. Turn the heat to medium and let it slowly come up to temperature. Do not move the duck beast until the skin gets crispy, approx. 5 min. Reduce heat to low, turn the duck breast and fry on the other side for approx. 2 – 3 min. Remove the duck breast from the pan and transfer to a baking sheet.

  • Step 3/4

    Add shallot to the warm frying pan you seared the duck breast in. Sauté until translucent, then add sugar and let caramelize. Deglaze with red wine and balsamic vinegar and let simmer until reduced and the sugar has dissolved. Add chicken stock, cinnamon stick, clove, bay leaf, thyme, and lemon zest, and season with salt and pepper. Let simmer, until the liquid is reduced by about half. In the meantime, transfer the duck breast to the oven and let roast approx. 4 – 5 min. to finish cooking through.
    • 2 tbsp sugar
    • 200 ml red wine
    • 4 tbsp balsamic vinegar
    • 100 ml chicken stock
    • ½ cinnamon stick
    • clove
    • bay leaf
    • 5 sprigs thyme
    • 1 tbsp lemon zest
    • salt
    • pepper
    • oven

    Add shallot to the warm frying pan you seared the duck breast in. Sauté until translucent, then add sugar and let caramelize. Deglaze with red wine and balsamic vinegar and let simmer until reduced and the sugar has dissolved. Add chicken stock, cinnamon stick, clove, bay leaf, thyme, and lemon zest, and season with salt and pepper. Let simmer, until the liquid is reduced by about half. In the meantime, transfer the duck breast to the oven and let roast approx. 4 – 5 min. to finish cooking through.

  • Step 4/4

    Add grapes and butter to the sauce and mix well to glaze. Remove the duck breast from the oven, let rest approx. 5 min., then slice and serve with the sauce. Enjoy!
    • 70 g butter

    Add grapes and butter to the sauce and mix well to glaze. Remove the duck breast from the oven, let rest approx. 5 min., then slice and serve with the sauce. Enjoy!