Phillippe Fontaine. Tradition Recipe

Time40m

Serves2

Make Phillippe Fontaine. Tradition Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Duck Breast
Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat and gives a crispy texture.
2
Season the Duck
Season both sides of the duck breast with sea salt and freshly ground black pepper.
3
Sear the Duck
Heat olive oil in a skillet over medium-high heat. Place the duck breasts skin-side down in the pan. Sear for about 6-8 minutes until the skin is golden brown and crispy. Flip the duck breasts and cook for another 4-5 minutes for medium-rare.
4
Rest the Duck
Remove the duck breasts from the skillet and let them rest for 5 minutes before slicing.

5
Sauté the Shallots
In the same skillet used for the duck, add minced shallots and sauté over medium heat until they are translucent, about 2-3 minutes.
6
Deglaze the Pan
Pour in the red wine, scraping the bottom of the pan to release any browned bits. Allow it to simmer and reduce by half.
7
Add Stock and Thicken
Add duck or chicken stock to the reduced wine. Bring to a simmer and reduce until slightly thickened, about 5-7 minutes.
8
Finish the Sauce
Whisk in the butter and fresh thyme leaves. Season with salt and pepper to taste.

9
Slice the Duck
Thinly slice the rested duck breast against the grain.
10
Plate the Dish
Arrange the sliced duck on a plate and drizzle with the red wine sauce. Serve immediately.