Jul 09 2026
Restaurants›Tops Diner›Sabine Recipe

Sabine Recipe

Inspired by Tops Diner
Time45m
Serves2

France

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Ingredients

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Main Ingredients

Garnish

Method

Preparation

  1. 1

    Prepare Duck Breast

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

  2. 2

    Sauté Shallots

    In a large skillet, heat olive oil over medium heat. Add the finely chopped shallots and sauté until they are translucent, about 3-4 minutes.

Cooking

  1. 3

    Cook Duck Breast

    Place the duck breast skin-side down in the skillet with the sautéed shallots. Cook for about 6-7 minutes until the skin is crispy, then flip and cook for an additional 4-5 minutes until the meat is medium-rare. Remove the duck from the skillet and let it rest.

  2. 4

    Make Red Wine Sauce

    In the same skillet, add red wine and scrape the bottom to deglaze. Add chicken stock and bring to a boil. Reduce the heat and let it simmer until the sauce has reduced by half, approximately 10-12 minutes.

  3. 5

    Finish the Sauce

    Stir in butter and fresh thyme into the sauce until well combined and melted. Adjust seasoning with more salt and pepper if necessary.

Garnishing

  1. 6

    Serve

    Slice the duck breast and arrange it on plates. Drizzle the red wine sauce over the duck, and garnish with chopped parsley and orange zest.

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