Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Cabernet Sauvignon Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 boneless duck breasts
- Salt
- Freshly-ground black pepper
- 1 cup Cabernet Sauvignon wine
- 1 shallot , very finely minced
- 1 tbsp finely minced garlic
Directions
Score skin of duck in a diamond pattern and season liberally with salt and freshly ground black pepper. Set aside.
Heat a 12-inch cast iron skillet over medium high heat. Add duck breasts, skin side down, and cook 10 minutes. Flip and cook 3 minutes.
Move pan to a 400°F oven and cook 12 minutes. Remove duck from pan and keep warm.
Pour off extra fat. Place 1 Tbsp back into pan and add shallot and garlic. Sauté over medium high heat until garlic is golden.
Add wine off of the heat and carefully ignite with a long match or firestick. Shake pan until flames die (might wanna have a fire extinguisher).
Boil over medium high heat until reduced by half. Drizzle over duck and serve warm.