4 duck breasts
1 shallot minced
1-¼ cups red wine – full-bodied, I use a Rhone Valley French wine like Côtes du Rhône
2 T of veal demi-glace
2 sprigs of fresh rosemary
2 T unsalted butter
Salt and ground pepper
With a very sharp knife, score the fat side of the duck breast in a crosshatch pattern. Try not to pierce the meat underneath the fat layer. Season both sides with sea salt and black pepper.
With a heavy-bottomed skillet, heat over medium-high heat until water dripped into the pan dances in droplets to know it’s hot enough. When the skillet is hot, place the duck fat side down in the pan can cook for 8 minutes to render as much fat as possible. If there is a lot of fat in the pan, drain a little so that the duck is not floating in it. Turn the breasts over, and cook for 4 more minutes on the other side. If you push down on the breasts and they firmly spring back, they are done. Remove breasts to a baking dish and keep warm in the oven.
Drain all but about 1 tablespoon of the fat in the skillet, run heat to medium, and add the shallot. Sauté the shallot for 4 minutes. Add the red wine and deglaze the pan and cook until it’s reduced by half. Add the sprigs for rosemary and the demi-glaze, and reduce the entire mixture by half again. Remove the pan from the stove, and add 2 tablespoons of butter. Stir the butter so it melts and incorporates into the sauce.
Remove the duck breasts from their warmer, and slice on a cutting board in quarter-inch slices. Spoon some sauce on the plate. Arrange duck breast slices in an overlapping pattern over the sauce. Sprinkle more sauce across the top. Serve and enjoy.
I serve this dish with green beans and potato gratin on the plate for a complete meal. I often finish the meal with chocolate mousse.
Duck provided by www.MapleLeafFarms.com