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!
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.