Roasted Breast of Duck with White Truffles and a Red Wine Reduction

posted: 06/30/10
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Roasted Breast of Duck with White Truffles and a Red Wine Reduction

Take Home Chef, Episode 107: Crystal and Ryan's Menu


  • Four 7-ounce/200-g duck breasts with skin
  • Salt and freshly ground black pepper
  • 1 cup/225 ml dry red wine
  • 1 tablespoon/15 ml olive oil
  • 9 ounces/255 g fresh spinach leaves, stemmed and washed
  • One 1-ounce/30-g fresh white or black truffle



  1. Preheat the oven to 400?F/205?C. Place a large ovenproof saut? pan over moderate heat. Score the duck skin with a large sharp knife. Sprinkle the duck breasts with a little salt and pepper.
  2. Place the duck breasts skin-side down into the hot pan and cook for about 5 minutes or until the skin is a deep golden brown color. Transfer the pan to the oven and roast the duck (still with the skin side down) for about 12 minutes or until the duck is browned all over and cooked to medium-rare doneness. Do not turn the duck skin side up while it roasts in the oven, as the fat and skin act to protect to the duck breast meat.
  3. Remove the pan from the oven and transfer the duck breasts, now with the skin side up, to a warm plate and let rest for 5 minutes, reserving any juices from the duck. Remove any excess fat from the pan and place the pan over high heat.
  4. Add the red wine to the pan and simmer for about 8 minutes or until the wine is reduced by two-thirds. Add the accumulated juices from the resting duck breasts. Season the reduction to taste with salt and pepper; set aside to keep warm.


  1. Heat the oil in another large saut? pan over moderate-high heat. Add the spinach and season with a little salt and pepper. Stir for 2 minutes or just until the spinach wilts.


  1. Divide the spinach among 4 serving plates. Using a long sharp knife, thinly slice the duck breasts then fan the duck slices around the spinach. Drizzle the red wine reduction around the duck slices. Shave the truffles into very thin slices over the duck and serve.
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