Seared Duck Breast with Pinot Noir Reduction

Ingredients

• 4 boneless duck breasts
• to taste salt
• to taste black pepper
• 1 ½ cups pinot noir wine
• 1 shallot, very finely minced
• 1 tbsp olive oil

Steps

1. Score the skin of the duck in a diamond pattern, being careful not to cut into the meat.
2. Sprinkle on both sides liberally with salt and freshly ground black pepper.
3. Heat a large stainless steel skillet over medium high heat.
4. Add 2 duck breasts, skin side down.
5. Cook until skin is golden brown, about 10 minutes.
6. Flip.
7. Cook 3 minutes.
8. Move to a greased roasting pan.
9. Repeat with remaining duck.
10. Bake at 400°F for 12 minutes for medium rare.
11. Remove.
12. Keep warm.
13. Pour most of the fat out, leaving 2 tbsp.
14. Place the pan back on medium high heat.
15. Add the shallot.
16. Sauté until translucent.
17. Deglaze the pan with wine.
18. Ignite carefully with a firestick, if desired.
19. If you ignited it, wait until flames die before continuing.
20. Bring to a boil.
21. Cook the wine until reduced by ⅔.
22. Slice the duck on the bias.
23. Drizzle with the sauce.
24. Serve immediately.