Seared Duck Breast with Pinot Noir Sauce

Duck and Pinot Noir are a classic combination. Look for Muscovy duck breasts for this recipe; they are generally larger and have a lower fat-to-meat ratio than the breasts of other duck varieties. Jars of demi-glace are sold in specialty-food stores. Serve the duck with our Potato and Apple Galette plus Savoy Cabbage and Turnips (see related recipes at left), and pour your best Pinot Noir.
Average Customer Rating:
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Customer Reviews for Seared Duck Breast with Pinot Noir Sauce
Review 1 for Seared Duck Breast with Pinot Noir Sauce
5 out of 5
5 out of 5
NouveauChef
,Alexandria
,VA
April 2, 2013
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
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What an incredible recipe!!
April 2, 2013
My boyfriend and I looooved this dinner. The duck is incredible and the demi glace makes the sauce so flavorful. I would definitely recommend this for a nice romantic meal. I served the duck over mashed potatoes with the glazed carrots on the side.. yum!
Pros: Appearance, Impressive, Will Make Again
 
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