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Recipe for :

Duck breast in red butter sauce

This recipe has come from South-West France and is one of many recipes featured on "Tarn-Web, your guide to SW France".

Chantal who runs Tarn web has kindly given us permission to choose one of the recipes featured on the site - I have chosen this one as it is not often that you find really good duck recipes.

Duck is popular in South West France. The "magret" or boneless breast is considered to be the best part.


1 whole boneless duck breast
100 g butter, cut into 8 - 10 pieces
1/2 cup red wine
1 finely minced shallot
1/4 cup thick cream


Red butter sauce:
Put wine and shallot in a saucepan and reduce until wine is almost all absorbed. Add cream and reduce until a syrupy consistency, about half volume. Remove from heat and whisk in the butter a little at a time. Keep warm over boiling water.

Put the duck breast into a saucepan on high heat (do not add oil, the duck will give up all the fat you need). Salt and pepper to taste. Cook about 20 minutes. Remove duck. Deglaze saucepan with 1/8 cup wine. (Note: If you use "canard gras", remove half of the fat in the saucepan before deglazing). Add 1 tablespoon red butter, mix and pour over duck breast. Serve with rest of red butter on the side.

Serves 2