Roast Duck Breast in Wine Sauce
Roast Duck Breast in Wine Sauce

Ingredients

Method

  • 1 tbsp olive oil
  • 1 duck breast, skin scored
  • Salt and pepper
  • 2 tbsp duck fat
  • 100ml red wine
  • Salt and pepper
  • Preheat the oven to 200C. Heat up the frying pan, and add the olive oil. When banging hot, press the duck - skin side down - in the pan, and cook for 3 minutes to render the fat and crisp up the skin. Turn over, and stick the pan in the oven for 8 minutes (if you want medium) or 10 minutes for well done. Remove from the oven, season well, and allow to rest for 5 minutes before slicing.
  • Make the sauce by heating the duck fat in a pan, and pouring in the red wine. Bring it up to the boil, then stir as it thickens before seasoning well. Drizzle over your sliced duck breast, and serve with leafy greens such as kale or spinach.
30 mins
2 serving
This recipe pairs perfectly with the Impressionist Pinot Noir 2017 from Eden Valley, Australia.

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