Pan Seared Duck Recipe
Oberon Cabernet Sauvignon, Napa County

Pair with Oberon Cabernet Sauvignon

Serves: 4-6


4 1-lb duck breasts, skin on
1 Tbsp salt
2 Tbsp fresh thyme
2 tsp black pepper, freshly ground
1 cup Oberon Merlot
2 Tbsp butter
1 Tbsp butter for sauce
1 shallot
1/2 cup vegetable broth

Pan Seared Duck


Melt 2 tablespoons of butter in large skillet over medium-high heat. Sprinkle the duck with fresh thyme, salt and pepper. Place the duck in the skillet, skin side down, and cook until the skin is browned and crisp, about 5 minutes. Then turn the duck breasts over and repeat on opposite side over medium heat.

Once both sides are browned and crispy, place the duck breasts on your work surface and tent with foil to keep warm. Set the meat aside to rest, about 10 minutes.

Pour out all but 2 tablespoons of drippings from the skillet. Add the shallot to skillet and stir over medium heat for 30 seconds. Remove the pan from the heat and add red wine to deglaze the pan.* Add the broth, then reduce until half. Whisk in 1 tablespoon cold butter and season to taste with salt and pepper.

Thinly slice the duck. Fan the slices out on plates, then spoon sauce over the meat. Serve hot.

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