Canard M Recipe
Make Canard M Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Sauce Ingredients
Method
Preparing the Duck
- 1
Score the Duck Breasts
Using a sharp knife, lightly score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
- 2
Season the Duck
Rub the duck breasts with salt and black pepper on both sides, ensuring they are evenly coated.
- 3
Sear the Duck
In a large skillet, heat olive oil over medium-high heat. Place the duck breasts skin-side down in the skillet and sear for 6-8 minutes until the skin is crispy and golden brown.
- 4
Finish Cooking the Duck
Flip the duck breasts and cook for an additional 4-6 minutes for medium-rare, or until desired doneness. Remove from skillet and let rest for 5 minutes before slicing.
Making the Sauce
- 5
Sauté Shallots
In the same skillet used for the duck, add the finely chopped shallots. Cook on medium heat until they are translucent, about 3-4 minutes.
- 6
Add Wine and Reduce
Pour in the red wine and bring to a simmer. Cook for about 5-7 minutes, allowing the wine to reduce by half.
- 7
Add Chicken Stock
Stir in the chicken stock and fresh thyme. Continue to simmer for an additional 5 minutes.
- 8
Finish with Butter
Remove the sauce from heat and whisk in the unsalted butter until melted and creamy. Adjust seasoning with salt and pepper to taste.
Serving
- 9
Plate the Dish
Slice the rested duck breasts and arrange them on a plate. Drizzle the sauce over the top.
- 10
Garnish
Optionally, garnish with additional fresh thyme leaves for presentation.