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Roasted Duck Breast With Red Wine Sauce is definitely a delicacy everyone should try at least once in their lifetime. Duck has a rich, robust gamey flavor that is simply addicting. Of course, there is no cooking duck breast without scoring the meat. Scoring simply refers to making shallow cuts on the surface of the food. Scoring the duck breast makes it easier for the fat to melt, and it creates the crispiest skin. Once the duck breasts are scored, they are seared in a skillet until golden brown; then roasted with fresh figs and a delicious red wine sauce. Trust me when I say this is one flavorful duck you definitely don't want to miss out on.
What goes well with duck breast?
So many foods pair well with duck, including risotto, mashed potatoes and green beans, green salad, balsamic roasted vegetables, asparagus, roasted Brussels sprouts, and so much more.
Is duck a healthy meat?
Yes, duck is healthy. Duck contains a substantial amount of protein. Protein builds, maintains, and repairs muscles. In addition to this, duck also contains a lot of iron. In fact, a 100-gram serving of duck provides about 50% of the daily recommended amount of iron. Iron plays a role in creating blood and growth and development.
Can you eat duck if it's pink in the middle?
Duck is not to be confused with chicken. Therefore, a pink color is a good thing when it comes to duck breasts. The best doneness for duck breast is medium-rare, which means the duck breast will be pink in the middle and is safe to eat.
Is duck breast good for weight loss?
Yes, duck breast can be good for weight loss, provided you remove the skin (which contains most of the fat) before you prepare it. Once the skin is removed, duck breast is quite lean; even leaner than chicken breasts.
- 2 tablespoons Olive Oil
- 1 small White Onion, minced
- 1 Garlic Clove, minced
- 1-inch Ginger, minced (about 1 tablespoon)
- 2 tablespoons Fresh Rosemary, minced
- 1 cup Low-Sodium Chicken Broth
- 3/4 cup Pinot Noir (you can also substitute a fruity red wine)
- 1 Bay Leaf
- 2 large 12-16 ounces Duck Breasts, skin on
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 6 large Fresh Figs, cut into quarters, lengthwise
To a small saucepan, add the olive oil and set it over medium-high heat. Add the white onions and cook them for 2-3 minutes until they soften.
Stir in the minced garlic, ginger, and rosemary, and cook for 30 seconds.
Add the chicken broth, Pinot Noir, and bay leaf, and allow the sauce to come to a boil; then, decrease the flame to medium-low and allow it to cook for 30-40 minutes until the sauce reduces by half.
Season both sides of the duck breasts generously with salt and black pepper and place them onto a dry skillet skin-side down. Cook the duck breasts over medium heat and cook for 3-4 minutes until golden brown.
Arrange the figs onto an oven-safe baking dish. Pour the wine sauce over the figs. Place the duck breasts skin side up on top of the figs and place in the oven.
Bake the duck breasts for 5-6 minutes for medium-rare and 8-10 minutes for well-done.
Remove the roasted duck breasts from the oven and let them rest for 5 minutes before slicing the duck breast and serving.
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