Sautéed Duck Paillards with Red Wine Demi-Glace
Deglazing a skillet with wine and then adding butter couldn't be simpler. The flavor is luscious and intense, so you don't need very much. It's not like a gravy, which might be served in spoonfuls. It is just a little bit, but oh so good. A cranberry relish served on the side is the ticket here.
Dredge duck breasts in the seasoned flour.
Heat oil in a large skillet over high heat. When the oil is sizzling, place the duck breasts in the skillet. Sauté duck breasts for 2 minutes on one side, then turn and brown an additional 2 minutes. Place duck breasts on a dish and keep warm.
Drain the oil from the skillet and discard. While skillet is still very hot, carefully add wine. If it flames, don't panic. It will die out quickly. Let wine reduce by half. Then add 2 or 3 tablespoons of butter and stir to blend. Taste and then season with salt and pepper.
Place duck breasts on four plates and spoon the wine sauce evenly over each breast.
How Much Does a Duck Breast Weigh?
More importantly, let's talk about how much to serve. If dinner is planned with lots of hearty side dishes, a small duck breast that weighs in at 4 to 5 ounces would be perfect. For big meat eaters, plan on 6 to 8 ounces of meat. Small ducks like teal have 3- to 4-ounce breasts.
4 duck breast halves, ½ inch thick
½ cup seasoned flour
4 tablespoons vegetable oil
½ cup dry red wine
2–3 tablespoons unsalted butter
Kosher salt and freshly ground pepper to taste