Duck with Red Wine Cream Sauce
A special-occasion dish: rich duck with a creamy red wine sauce. Serve it with wild rice and roasted butternut squash with sage for a gorgeous autumn feast!
4 boneless duck breast halves (8-10 ounces each)
Salt and ground black pepper
3 shallots, minced
1 teaspoon dried Herbes de Provence
2 cups dry red wine (preferably one with soft tannins like a Merlot or Pinot Noir)
3/4 ounce Glace de Canard Gold® dissolved in 2 cups hot water
1/2 cup heavy cream
Preheat the oven to 200 degrees. With the tip of a sharp knife, score the skin of the duck breasts in a crisscross pattern and season them on both sides with salt and pepper. Preheat two medium sauté pans over medium-high heat. When they are hot, add the duck breasts with the skin side down. Reduce the heat to medium and cook until the skin is golden brown, 6-8 minutes. Turn the breasts and cook another 6 minutes or so, until they are browned. (The internal temperature should be about 130 degrees for medium rare.)
Transfer the duck breasts to a platter or baking sheet, tent them with foil, and keep warm in the preheated oven while you make the sauce.
Pour all but about 1 tablespoon of fat from one of the pans and add the shallots and the Herbes de Provence. Sauté them in the fat over medium-low heat until the shallots are tender and translucent, about 5 minutes. Add the wine and simmer until it reduces by half. Add the diluted Glace de Canard Gold® and simmer until reduced by half again (to about 1 1/2 cups). Whisk in the cream and simmer for a couple more minutes. Season to taste with salt and pepper.
Serve the duck breasts sliced across the grain with the sauce spooned over the top.
Wine Pairing: A wine similar to that in the sauce, Pinot Noir or Merlot