Duck Breast With Red Wine Sauce
Pan-frying is the easiest way to cook duck breast – it’s quite fast, and you’ll get that ideal pink color in the middle without much effort. Still, you have to keep in mind that when cooking duck breast it’s important to cut the skin with a knife so that the fat can melt out. The duck breast goes well with this red wine sauce made with cloves, star anise, and honey!
Ingredients Needed for Duck Breast With Red Wine Sauce
1 duck breast, approximately 6 ounces
salt
pepper
1 tablespoon butter
3 garlic cloves, chopped
1 red onion, chopped
1 cup red wine
1 teaspoon cloves
2 star anise
2 tablespoons of vinegar
salt
pepper
1 tablespoon honey
How to Make Duck Breast With Red Wine Sauce
- First crisscross the duck’s skin with superficial cuts and season it with salt and pepper.
- Heat a skillet and place the duck skin-down at low heat so that the fat can melt and skin turns crispy.
- Afterwards, fry the duck on each side so that it is properly sealed.
- Cook for about 5 minutes on the skinless side then turn it over and leave it on heat for 4 more minutes.
- Continue to cook for 2 minutes on the sides.
- Separately, start preparing the red wine sauce. Use a saucepan and melt the butter. Add garlic and onion and stir.
- Pour red wine and season with cloves, star anise, vinegar, salt and pepper.
- For a delicious, sweet taste add honey.
- Use a strainer for the sauce so you can take out the spices and make the sauce clear.
- Slice the duck breast into 0.4 inch (1 cm) thick slices and let them rest for about 5-10 minutes before serving.