Entrée: France – Magret de Canard avec Sauce au Vin Rouge (Crispy Duck Breast with Red Wine Sauce)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
2 duck breasts, about 12 oz total (340 g total) Salt and pepper to taste 1 tbsp (15 g) butter 1 shallot, finely chopped 1 cup (240 ml) red wine 1 / 2 cup (120 ml) chicken stock 1 tbsp (20 g) red currant jelly (or similar fruit jelly) 1 tsp (5 ml) fresh thyme leaves
Show original ingredient measurements
2 duck breasts, about 12 oz total (340 g total) Salt and pepper to taste 1 tbsp (15 g) butter 1 shallot, finely chopped 1 cup (240 ml) red wine 1 / 2 cup (120 ml) chicken stock 1 tbsp (20 g) red currant jelly (or similar fruit jelly) 1 tsp fresh thyme leaves
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
1. Score the skin side of the duck breasts in a diagonal pattern, then season both sides with salt and pepper. 2. Place the duck breasts skin-side down in a cold skillet. Heat over medium heat and cook for about 6-8 minutes until the skin is browned and crisp. Turn the breasts over and cook for another 3-5 minutes until the internal temperature reaches 135°F for medium-rare. Remove from the skillet and let rest. 3. Discard most of the duck fat from the pan, leaving about 1 tablespoon (15 ml). Add the butter and shallots, sautéing until the shallots are soft and translucent. 4. Add red wine, chicken stock, red currant jelly, and thyme to the pan. Bring to a boil, then reduce the heat and simmer until the sauce is reduced by half. Season with salt and pepper as needed. 5. Slice the duck breasts and serve with the red wine sauce drizzled on top.
Show original instructions
1. Score the skin side of the duck breasts in a diagonal pattern, then season both sides with salt and pepper. 2. Place the duck breasts skin-side down in a cold skillet. Heat over medium heat and cook for about 6-8 minutes until the skin is browned and crisp. Turn the breasts over and cook for another 3-5 minutes until the internal temperature reaches 135°F for medium-rare. Remove from the skillet and let rest. 3. Discard most of the duck fat from the pan, leaving about 1 tablespoon. Add the butter and shallots, sautéing until the shallots are soft and translucent. 4. Add red wine, chicken stock, red currant jelly, and thyme to the pan. Bring to a boil, then reduce the heat and simmer until the sauce is reduced by half. Season with salt and pepper as needed. 5. Slice the duck breasts and serve with the red wine sauce drizzled on top.
Per serving | Servings: 2
Generated: 2026-11-05T21:56:43+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.