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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


  1. 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.)
  2. 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.
  3. 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.
  4. Serve the duck breasts sliced across the grain with the sauce spooned over the top.

Additional Tips

Wine Pairing:A wine similar to that in the sauce, Pinot Noir or Merlot

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Classic French Stocks and Sauces