Pan-Seared Duck Breast with Red Wine Sauce & Mashed Potatoes

Ingredients (Serves 2)

For the duck:

• 2 duck breasts (skin-on)
• Salt and freshly ground black pepper

For the red wine sauce:

• 1/2 cup red wine
• 1/2 cup chicken or beef stock
• 1 tbsp balsamic vinegar
• 1 tsp sugar (optional)
• 1 tbsp butter
• Salt and pepper to taste

For the mashed potatoes:

• 400 g potatoes, peeled and cubed
• 50 ml milk
• 30 g butter
• Salt to taste

Instructions

1. Prepare the mashed potatoes

• Boil potatoes in salted water for 15–20 minutes until tender
• Drain and mash
• Add butter and milk
• Season with salt and mix until smooth
• Keep warm

2. Prepare the duck

• Pat duck breasts dry
• Score the skin in a crosshatch pattern
• Season with salt and pepper

3. Cook the duck

• Place duck skin-side down in a cold pan
• Turn heat to medium
• Cook for 6–8 minutes to render fat and crisp the skin
• Flip and cook for 3–4 minutes for medium-rare
• Remove and rest for 5 minutes

4. Make the red wine sauce

• Remove excess fat from the pan
• Add red wine → simmer and reduce by half
• Add stock and balsamic vinegar
• Simmer until slightly thickened
• Stir in butter for a glossy finish
• Season with salt and pepper

5. Plate and serve

• Slice duck breast into even pieces
• Place mashed potatoes on the plate
• Arrange duck slices beside it
• Spoon red wine sauce over the duck

Serve immediately

Tips for Best Results

• Start duck in a cold pan to render fat properly
• Rest the meat before slicing to keep it juicy
• Reduce sauce slowly for deeper flavor
• Use a dry red wine for best balance

Flavor Profile

• Rich, tender duck meat
• Crispy, flavorful skin
• Deep, slightly tangy red wine sauce
• Smooth, buttery mashed potatoes

Classic, comforting, and restaurant-quality.