The Savoy Recipe

Cooking Instructions

1. 1

   Prepare the Duck

   Score the skin of the duck breast in a crosshatch pattern, making sure not to cut into the meat. Season both sides with salt and black pepper.

2. 2

   Sear the Duck

   In a skillet over medium heat, add olive oil. Once hot, place the duck breasts skin-side down. Sear for about 6-8 minutes until the skin is crispy and golden brown. Flip the breasts and cook for another 3-4 minutes. Remove from skillet and let rest.

3. 3

   Make the Sauce

   In the same skillet, add red wine and scrape up any browned bits from the bottom. Bring to a boil and reduce by half. Add chicken stock and thyme, then simmer until slightly thickened. Stir in butter until melted and smooth.

4. 4

   Cook the Vegetables

   In a separate pot, steam or sauté the seasonal vegetables until tender yet crisp, about 5-7 minutes.

5. 5

   Plate the Dish

   Slice the duck breasts and arrange them on a plate. Drizzle the red wine sauce over the top and serve alongside the seasonal vegetables.