Bon Vivant Recipe

Prepare and Season the Duck

Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season both sides of the duck breasts with salt, pepper, and thyme.

Sear the Duck

In a skillet, place the duck breasts skin-side down over medium heat. Cook for about 6-8 minutes, or until the skin is crispy and golden brown. Turn the breasts over and continue cooking for another 4-5 minutes, or until desired doneness is reached.

Rest the Duck

Remove the duck breasts from the skillet and let them rest on a cutting board covered with foil for about 5 minutes.

Prepare the Shallots

While the duck rests, finely chop the shallots.

Deglaze the Pan

With the skillet still over medium heat, add the chopped shallots and sauté for 1-2 minutes until they become translucent. Pour in the red wine and scrape up any bits from the bottom of the pan. Let it simmer for about 5 minutes.

Add Stock and Finish Sauce

Add the duck or chicken stock, bring to a boil, and reduce heat to a simmer. Cook for an additional 10 minutes. Whisk in the butter until melted and the sauce is slightly thickened.

Cook the Vegetables

Steam or blanch the seasonal vegetables (carrots and green beans) for about 5-7 minutes until tender-crisp. Season with salt and pepper to taste.

Make Mashed Potatoes (optional)

Boil the potatoes until tender, about 15-20 minutes. Drain and mash with butter and cream. Season with salt and pepper to taste.

Slice and Serve

Slice the rested duck breast into thin slices. On a plate, serve the duck with a generous pour of sauce over it. Accompany with the vegetables and mashed potatoes if used.