Duck Breast
A quick and elegant seared duck breast with a rich red wine reduction, served alongside roasted squash and zucchini. Perfect for a special weeknight dinner.
- Total time
- 25 min
- Servings
- 1
- Calories
- 650
- Protein
- 35g
Ingredients
- 1 whole duck breast
- ½ cup red wine
- 1 cup butternut squash
- 1 medium zucchini
- 1 medium shallot
- ½ teaspoon salt
Instructions
- 1
Preheat oven to 400°F. Toss the 1 cup cubed butternut squash and 1 sliced zucchini with 1 tbsp olive oil and a pinch of salt on a baking sheet. Roast until tender and lightly browned, about 15 minutes.
- 2
Score the duck breast skin in a crosshatch pattern, then season both sides with the 0.5 tsp salt. Place skin-side down in a cold skillet and heat over medium. Cook until the skin is golden and crisp, about 8 minutes.
- 3
Flip the duck and cook for 3-4 minutes for medium-rare, or until it reaches your desired doneness. Transfer to a cutting board and let rest for 5 minutes.
- 4
Pour off most of the duck fat, leaving about 1 tbsp in the skillet. Add the 1 minced shallot and cook over medium until soft, about 2 minutes. Pour in the 0.5 cup red wine and scrape up any browned bits. Simmer until reduced by half, about 3 minutes.
- 5
Slice the duck breast thinly and serve with the roasted vegetables and the red wine reduction drizzled on top.
Tools you’ll need
- skillet
- baking sheet
- knife
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
