Herb-Infused Pan-Seared Duck Breast with Sherried Reduction
Celebrate life's special moments with this exquisite Herb-Infused Pan-Seared Duck Breast. Perfect for intimate gatherings like a romantic New Year's Eve dinner or a birthday celebration, this dish is elevated by a fragrant marinade featuring white wine, soy sauce, and fresh tarragon. The duck is pan-roasted to achieve a crispy skin and succulent meat, and is complemented by a rich, sherried sauce that brings out the flavors beautifully. Pair this dish with oven-roasted herbed potatoes and fresh asparagus for a complete and elegant meal that impresses and delights your guests.
2
Servings
400
Calories
8
Ingredients
Ingredients
Duck Breasts
2 (preferably magret (6-8 oz each))
White Wine
1 cup
Soy Sauce
1/4 cup
Garlic
2 cloves (chopped)
Fresh Tarragon
6 sprigs
Black Pepper
to taste (freshly ground)
Butter
1 tablespoon
Sherry Wine
1/4 cup
Instructions
1
In a large shallow bowl, combine the white wine, soy sauce, chopped garlic, fresh tarragon, and coarse ground black pepper to create a flavorful marinade.
2
Submerge the duck breasts in the marinade, ensuring they are well-coated. Cover and refrigerate to marinate overnight for the deepest flavor.
3
Just prior to cooking, strain the marinade liquid into a saucepan, discarding the solids.
4
Heat a large sauté pan over medium-high heat without adding any oil. This will allow the duck fat to render out during cooking.
5
Score the fatty side of each duck breast in a crosshatch pattern, being careful not to cut into the meat. This helps to crisp the skin.
6
Place the duck breasts in the heated pan, skin-side down. Cook for approximately 2 minutes until the skin is golden brown and crispy.
7
Carefully flip the breasts to the flesh side and continue cooking for about 10 minutes for medium rare, or longer if desired. Remove the duck breasts from the pan and allow them to rest on a cutting board.
8
While the duck rests, bring the strained marinade to a boil in the saucepan. Add in the butter and sherry, and boil vigorously for about 5 minutes, until the sauce thickens slightly.
9
Slice the rested duck breasts thinly on the bias, away from the fat. To finish, return the sliced duck to the hot sauté pan just briefly to rewarm and brown on both sides.
10
Serve the duck slices drizzled with the sherried sauce, alongside your favorite sides like herbed potatoes and asparagus.
Nutrition Information
22.5g
Fat
10g
Carbs
35g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is Herb-Infused Pan-Seared Duck Breast with Sherried Reduction.
How many servings does this duck recipe make?
This recipe makes 2 servings.
How many calories are in one serving of this dish?
There are 400 calories per serving.
What type of duck breast is recommended for this recipe?
It is recommended to use 2 duck breasts, preferably magret, weighing between 6-8 oz each.
How long should I marinate the duck breasts?
For the deepest flavor, you should cover and refrigerate the duck to marinate overnight.
What ingredients are included in the marinade?
The marinade consists of white wine, soy sauce, chopped garlic, fresh tarragon, and coarse ground black pepper.
Do I need to use oil when searing the duck?
No oil is needed; the duck should be placed in a pan over medium-high heat to allow the duck fat to render out.
How should I prepare the duck skin before cooking?
You should score the fatty side of each duck breast in a crosshatch pattern, being careful not to cut into the meat.
Why do I need to score the duck skin?
Scoring the skin helps to achieve a crispy texture when cooking.
How long do I cook the duck skin-side down?
The duck breasts should be cooked skin-side down for approximately 2 minutes until the skin is golden brown and crispy.
What is the cooking time for a medium-rare duck breast?
After flipping to the flesh side, cook for about 10 minutes for medium-rare.
What is the protein content per serving?
Each serving contains 35g of protein.
How is the sherried reduction sauce prepared?
The strained marinade is brought to a boil in a saucepan with butter and sherry wine, then boiled vigorously for 5 minutes until it thickens.
What type of wines are used in this recipe?
The recipe uses 1 cup of white wine for the marinade and 1/4 cup of sherry wine for the reduction.
Should I keep the garlic and tarragon from the marinade when making the sauce?
No, you should strain the marinade liquid into a saucepan and discard the solids before boiling.
How should the duck be sliced for serving?
The duck breasts should be sliced thinly on the bias, away from the fat.
What is the final step for the meat before drizzling the sauce?
The sliced duck should be briefly returned to the hot sauté pan to rewarm and brown on both sides.
What are the recommended side dishes for this meal?
This dish pairs well with oven-roasted herbed potatoes and fresh asparagus.
What is the fat content of this recipe?
The dish contains 22.5g of fat per serving.
How many grams of carbohydrates are in a serving?
There are 10g of carbohydrates per serving.
Is this recipe suitable for special occasions?
Yes, it is described as perfect for intimate gatherings like birthday celebrations or romantic New Year's Eve dinners.
How much soy sauce is required?
The recipe calls for 1/4 cup of soy sauce.
How much butter is used for the sauce?
You will need 1 tablespoon of butter for the reduction.
How much garlic is used in the marinade?
The recipe uses 2 cloves of chopped garlic.
What herbs are used in this dish?
The recipe uses 6 sprigs of fresh tarragon.
Does this recipe contain fiber?
According to the nutritional data provided, the fiber content is null.
What is the total ingredient count?
There are 8 main ingredients in this recipe.
At what heat setting should I sear the duck?
The duck should be seared in a large sauté pan over medium-high heat.
Is the duck rested before or after slicing?
The duck should be rested on a cutting board after cooking and before it is sliced.
How long do I boil the sauce to thicken it?
The sauce should be boiled vigorously for about 5 minutes until it thickens slightly.