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Seared Duck Breast with Caramelized 8 Brix Red

Ingredients

1 Duck Breast - sliced crosswise into 1/4 inch thick strips

Do not trim fat from duck meat

1 oz 8 Brix Red

Optional Step:

1/2 cup duck demi-glace (available in specialty shops - or substitute veal or beef demi-glace)

Method

Pre-heat grill (use a skillet if you are adding the optional demi-glace) on high heat.

Warm the demi-glace in a small pan, being careful not to let it boil.

Lay all of the pieces of duck in a row. Drizzle each piece of meat with serveral drops of 8 Brix Red.

Place the duck on the cooking surface, 8 Brix Red side down.

While the duck is searing, pour a few drops of 8 Brix Red on the top of each piece

Flip the duck pieces, and repeat. 8 Brix Red should be put on both sides of each duck piece twice.

Duck does not need long to cook and will only take 2-3 minutes, depending on your doneness preference.

Remove the duck from the cooking surface and arrange it on a platter.

Optional: Deglaze the skillet with a half ounce of 8 Brix Red, scraping up any bits that may adhere to the skillet. Stir in the pre-warmed demi-glace. Spoon this sauce over the duck.

Wine Match

Pinot Noir