Magret de Canard with Red Wine and Shallot Sauce
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 4 duck breast fillets
- 200 ml red wine
- 150 ml beef stock
- 3 shallots, finely sliced
- 2 fresh thyme sprigs
- 15 g unsalted butter
Nutrition (per serving)
- Calories
- 458 kcal
- Protein
- 30.6 g
- Carbohydrate
- 4.9 g
- of which sugars
- 2.2 g
- Fat
- 31.2 g
- of which saturates
- 10.4 g
- Fibre
- 0.9 g
- Salt
- 0.68 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Score the skin of the duck breasts in a crosshatch pattern and season well.
- 2
Place skin-side down in a cold frying pan, then set over a medium heat and cook for 7-8 minutes until the skin is deep golden and crisp, pouring off the fat as it renders.
- 3
Turn and cook for 4-5 minutes more for a pink centre, or longer if you prefer it cooked through, then set aside to rest.
- 4
Pour off most of the fat, add the butter and cook the shallots for 4 minutes until softened.
- 5
Pour in the red wine and beef stock with the thyme sprigs and simmer for 6-8 minutes until reduced by half.
- 6
Remove the thyme stalks, slice the duck breasts and serve with the sauce spooned over.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.