BREAST OF MOULARD DUCK BRAISED IN RIESLING
Serves 2
Ingredients:
- 1 Moulard duck breast, about 1 pound
- 1 tablespoon duck fat (where to find)
- 1/2 cup Riesling wine
- 2 cups duck stock (where to find)
- 2 teaspoons unsalted butter
- Salt and pepper to taste
Proceedure:
Remove the skin form the duck breast. In a 10-inch sauté pan, heat the duck fat over high heat until it just begins to smoke. Add the duck breast and quickly brown it on both sides. Remove the breast and carefully remove any excess fat from the pan. Deglaze with Riesling wine.
Add the duck stock, bring to a boil, then lower heat to a simmer and add the duck breast and a pinch of salt. Braise the duck breast slowly for about 12 minutes, turning once, until medium rare. If you like your duck medium, cook a little longer. Remove the duck breast from the pan and keep warm.
Raise the heat to high, add butter, and reduce until a sauce like consistency is achieved. Season with salt and pepper. Holding your knife at a 45-degree angle to the duck breast, slice it crosswise into about 8 pieces. Divide the sauce between two warmed plates and arrange the meat on top.
Print this page
