Duck Breast in Red Wine Sauce

Duck Breast in red wine sauce

It’s a rainy Sunday.  Leftover red wine from the mid-autumn festival 3 days ago.  Defrost duck breast prepared for marrying red wine sauce to add colours to the cloudy day.  Dashes of red, green from salad and pale yellow from a peach.  Perfect lunch!

Duck Breast in red wine sauce 2

Season the breasts with salt and pepper.

Score the skin.

Pan fry the duck breast with skin facing down.  About 5 minutes till the skin is crispy.

Turn on the other side and cook for another 2 minutes.  Yes, I like it pink instead of rough.  Juicy and yum.

Get the breasts out of the pan and let it rest.

Add shallot and half a red union to sauté until soft.

Pour in red wine, balsamic vinegar and brown sugar.

Stir well and cook until reduced.

Lay a plate with salad with sprayed olive oil and balsamic vinegar.

Put a layer of peach and then the duck breast slices on top.

Pour over the caramelized union red wine sauce.



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