Description
Magret de Canard with Red Wine Sauce features tender, juicy duck breast paired with a rich, velvety red wine reduction. This elegant French dish balances savory flavors with a hint of sweetness, perfect for special occasions or fine dining at home.
Ingredients
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2 duck breasts (magret de canard)
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Salt
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Black pepper
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150 ml red wine (preferably dry)
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1 small shallot, finely chopped
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1 tsp flour
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1 tsp butter
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1 tsp sugar (optional)
Instructions
1. Score and Season
Lightly score duck skin. Season with salt and pepper.
2. Sear the Duck
Place skin-side down in cold skillet. Cook over medium heat 6–8 min. Flip, cook 3–4 min more. Rest duck.
3. Sauté Shallots
Remove most fat, leave 1 tsp. Sauté shallots until soft.
4. Add Flour
Stir in flour to make a quick roux, cook 1 min.
5. Deglaze with Wine
Pour in red wine. Scrape pan bottom. Simmer 5–6 min to reduce.
6. Finish Sauce
Add butter, optional sugar. Stir to glossy finish. Season to taste.
7. Slice Duck
Cut duck into slices against the grain.
8. Plate and Sauce
Drizzle wine sauce over duck. Serve hot.
