Pan Seared Duck Breast with Cabernet Reduction

Ingredients

• 2 boneless duck breasts
• to taste salt
• to taste black pepper
• 1 cup cabernet sauvignon wine
• 1 shallot, very finely minced
• 1 tbsp garlic

Steps

1. Score the skin of the duck in a diamond pattern.
2. Season liberally with salt and freshly ground black pepper.
3. Set aside.
4. Heat a 12-inch cast iron skillet over medium-high heat.
5. Add the duck breasts, skin side down.
6. Cook 10 minutes.
7. Flip the duck.
8. Cook 3 minutes.
9. Move the pan to a 400°F oven.
10. Cook 12 minutes.
11. Remove the duck from the pan.
12. Keep warm.
13. Pour off the extra fat.
14. Place 1 Tbsp back into the pan.
15. Add the shallot and garlic.
16. Sauté over medium-high heat until the garlic is golden.
17. Add the wine off the heat.
18. Carefully ignite with a long match or firestick.
19. Shake the pan until the flames die.
20. Boil over medium-high heat until reduced by half.
21. Drizzle over the duck.
22. Serve warm.