Jul 14 2026
Restaurants›Barcelona Wine Bar›Loire Valley Recipe

Loire Valley Recipe

Inspired by Barcelona Wine Bar
Time1h
Serves2

Make Loire Valley Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

Side Ingredients

Method

Main Dish Preparation

  1. 1

    Prepare the Duck Breast

    Score the skin of the duck breast in a crosshatch pattern without cutting into the meat. Season both sides with salt and black pepper.

  2. 2

    Sear the Duck

    In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the duck breasts skin-side down and sear for about 6-8 minutes, until the skin is crispy and golden brown. Turn the duck breasts over and cook for an additional 3-4 minutes. Remove from the skillet and let rest.

  3. 3

    Make the Sauce

    In the same skillet, add the finely chopped shallots and sauté until translucent. Pour in the red wine and honey, scraping up any brown bits from the bottom of the pan, and let it simmer until reduced by half. Stir in the fresh thyme.

  4. 4

    Finish the Duck

    Return the duck breasts to the skillet, spooning the sauce over them. Cook for another 2 minutes until the duck is heated through. Slice the duck and serve with the sauce.

Side Dish Preparation

  1. 5

    Prepare the Potatoes

    Peel and cut the potatoes into even-sized chunks. Place them in a pot, cover with cold water, and add 1 teaspoon of salt. Bring to a boil.

  2. 6

    Cook the Potatoes

    Once boiling, reduce the heat and simmer the potatoes for about 15-20 minutes or until tender. Drain the potatoes.

  3. 7

    Mash the Potatoes

    In a bowl, mash the potatoes with butter until smooth. Stir in fresh chives for flavor.

  4. 8

    Serve

    Serve the mashed potatoes alongside the duck breast, drizzled with the red wine sauce.

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