Duck Breast with Brandy Sauce

Duck Breast with Brandy Sauce
  • 4 servings
  • 0:05 Preparation
  • 0:20 Cooking
  • 0:25 Total Time

Ingredients

Add all
  • 2 x 3/4 lb
    (2 x 340 g)

    duck breasts

  • 1/3 cup
    (80 mL)

    brandy

  • 1/2 cup
    (125 mL)

    table cream

  • 1 1/2 tsp.
    (8 mL)

    orange zest

  • To taste Salt and pepper

Preparation

Preheat the oven at 350°F ( 180°C)

Score breasts with a knife.

In a skillet, brown breasts for a few minutes, skin side down first so that they cook in their fat. Keep warm.

Deglaze skillet with Brandy and reduce by half.

Add cream and orange zest. Salt and pepper to taste.

Reduce for a few minutes to desired consistency.

Slice breasts thin.

Arrange slices in plates and top with sauce.

Source: Metro

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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© Société des alcools du Québec, 2007