DUCK BREAST WITH RED WINE JUS
- Bite Me by Mwakie
- Dec 20, 2020
- 2 min read
On the seventh day of Christmas a foodie gave to me, A bird drenched in wine...
Sweet Wine-a-Saucy.
Coooked Cream & Wine...
....Pears in a pot....
...Wine Baked Fruit....”
....Beef Burgundy”
.....and a French Bird braised in Red Win”
It’s day seven and we have DUCK BREAST WITH RED WINE JUS. Nothing says fine dining like duck and wine. Today we made a red wine jus to go with our duck and let me just confirm that it was, once again, AMAZING.
I’m sure most of you are wondering what a ‘jus’ is. Jus, pronounced Ju, is a sauce that is made from the juices of meat. So in this case a sauce that’s made from duck juices that accumulated in the pan. I added Nederburg Cabernet Sauvignon to enhance the flavor and it was the perfect perfect wine for this. The flavor it gave was divine.
Try out this recipe now!
Ingredients
Duck breast
Salt
Pepper
Garlic
Flour
Nederburg Cabernet Sauvignon
Honey
Chicken stock
Cranberry juice
Measurements
1/2 cup red wine
1/4 cup honey
1/2 cup chicken stock
1/4 cranberry juice
All measurements can be adjusted.
Cooking and Preparation
Preheat the oven to 180˚C
Wash your duck breasts and remove all excess and unwanted fat. Leave the skin on.
Lightly make shallow incisions on the duck skin. Make sure not to cut through to the flesh.
Season each side of the duck with salt and pepper.
Add olive oil to a pan and heat on high heat.
Once oil is heated, fry the duck breast skin side down on medium heat with the garlic and butter. Fry until the skin is partially crispy. Flip and fry the other side for 1 minute.
Put the duck breast in the oven for about 15-20 minutes or until the duck is your desired doneness.
For the Red Wine Jus, use the pan you fried the duck breasts in. Or transfer those pan juices to cup.
Add honey, wine, juice, duck fat and chicken stock and bring to a boil.
Add flour until your sauce thickens.
Remove your duck once it’s cooked and rest if for 5 minutes before cutting and serving.
Enjoy!
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