The Recipes

Duck Breast with Veal Demi Glace and Red Wine

I'm so faaancy.... Well, it's just an easy and impressive dish, either for you or for entertaining, and feels special enough for the weekend evenings. Depending on your appetite, or if you're cooking for more than one, you'll likely have duck leftover.

Pro OneIfByFoodie tip: Dice the remaining duck and make a quick stir fry tomorrow night.

Duck Breast with Veal Demi Glace and Red Wine

Serves: 1-2     Time: 35-40 minutes     Difficulty: You can do it, even if it sounds intimidating


- 1 duck breast

- 1 carrots, peeled and chopped into 1-in. pieces

- 1 c. cauliflower florets

- 1 T. veal demi glace

- 1/4 c. red wine

- 1/2 small shallot, diced

- 1 sprig thyme

- oil, salt, pepper


Preheat oven to 400 degrees.

Toss the carrots and cauliflower in olive oil and season with salt and pepper. Scatter them on a baking sheet. While the oven is still preheating, put the pan in the oven.

Score the fat of the duck breast in a cross-hatch pattern. Heat 1 T. of oil in a pan. Season the duck with salt and pepper and at it to the pan, skin-side down. Let the fat render and skin get crispy over medium-low heat for 12-15 minutes.

Transfer the duck breast to the oven and cook for 6-8 minutes. If you have a meat thermometer, the temperature should be 135 degrees.

Set the duck aside to rest. Check the vegetables - remove when they are fork tender.

Return the duck pan to the stove top. Add the shallot and let it soften for one minute. Add in the wine and sprig of thyme and let it reduce by half. Whisk in the demi glace and bring to a boil.

While the sauce is cooking, slice the duck breast. Plate the veggies and top with the sliced duck.

Discard the thyme and spoon the sauce over the duck.