Pan-seared Duck Breast with Red Wine Reduction

Score the skin of 2 8oz duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season generously with 1 tsp salt and 1/2 tsp pepper.

Place the duck breasts skin-side down in a cold skillet. Turn heat to medium-low to slowly render the fat for 12-15 minutes until the skin is deeply browned and crisp.

Drain excess fat from the pan. Flip the duck breasts and cook for 3-5 minutes until medium-rare (internal temp 135F). Remove duck and let rest for 10 minutes.

In the same skillet over medium heat, add 1/2 cup red wine and scrape up browned bits. Simmer until reduced by half.

Add 1/4 cup chicken broth and simmer until thickened slightly. Remove from heat and swirl in 1 tbsp cold butter to finish the sauce.

Slice duck and serve with the red wine reduction poured over the top.