Pan Fried Duck with Red Wine Jus is a definite winner when it comes to preparing an impressive looking dish. The simply cooked duck breasts with a crispy skin served with a red wine jus that only takes 10 minutes to create. When combined they are a perfect match. Serve as a main dish with rice, seasonal vegetables or mashed potato for a filling tasty meal.

Pan Fried Duck with Red Wine Jus

A perfectly cooked duck breast with an amazingly flavoured jus that's so easy to make even I can do it. Serve with seasonal vegetables for a beautiful meal.

4.73 from 62 votes

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Course: Main Dish

Cuisine: French

Keyword: Alcohol, Duck, Orange, Pan Fried Duck, Red Wine Jus, Sauce, Vegetables

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: Portions

Calories: 90kcal

Ingredients

Duck Breast Ingredients

4 large duck breasts
8 cloves garlic peel mince
4 tsp salt
4 tsp ground black pepper
4 sprigs rosemary

Red Wine Jus Ingredients

100 ml red wine drinkable
3 tsp cranberry sauce
60 ml chicken stock
2 tsp honey runny
1 large orange juice only
½ tsp salt
½ tsp ground black pepper
½ tsp all-purpose flour plain

Instructions

Turn on the oven and preheat to 180C/350F/Gas Mark 4
With a sharp knife, score the fat of the duck on the diagonal, spin round and score on the other diagonal to create a criss cross pattern. You don’t want to cut all the way through the fat.
4 large duck
Sprinkle each breast with a teaspoon of both salt and pepper on both sides.
4 tsp salt, 4 tsp ground black pepper
Add an oven proof frying pan/saucepan to the stove over a medium heat and when hot, add the garlic and rosemary for about a minute to release their flavours and aroma.
8 cloves garlic, 4 sprigs rosemary
Add the duck breast skin side down to render and crisp the fat. When you first put the duck in, gently hold it flat so the middle doesn’t rise. Fry for about 4 minutes and then flip over and cook the other side for about 1 minute.
Pop the duck into the oven and cook according to how you enjoy it. 7 minutes is medium rare to 10 minutes for medium well done.
Transfer the duck breasts to a warmed plate and allow the ducks breasts to relax for 5 – 7 minutes covered with foil. Remove the rosemary sprigs and discard.
Using the same pan, mash the garlic cloves from earlier and place over a medium low heat for 1 minute. Add the all-purpose flour and stir so the flour absorbs the fat in the pan. Normally about 1 minute.
½ tsp all-purpose flour
Add the red wine, cranberry sauce, honey, orange juice, chicken stock, salt and black pepper and stir well to combine making sure no lumps of flour remain.
100 ml red wine, 3 tsp cranberry sauce, 60 ml chicken stock, 2 tsp honey, 1 large orange, ½ tsp salt, ½ tsp ground black pepper

Nutrition

Pan Fried Duck with Red Wine Jus