Summary

Ingredients

• 2 duck breasts
• 1 glass duck stock or poultry stock
• 1 teaspoon tomato paste
• 100 ml water
• some red wine
• Sauce thickener, dark or 1 tablespoon. Mix flour with water
• salt and pepper

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Instructions

1. Wash the duck breasts and pat dry. Score the skin in a crosshatch pattern. Season both sides with salt and pepper.
2. Place 100 ml water in a large oven-safe skillet and heat over medium heat. Place duck breasts skin-side down. Cook for 8-10 minutes until the skin is golden brown and fat renders out.
3. Flip the duck breasts and sear the other side over medium-high heat for 2-3 minutes.
4. Deglaze the pan with roughly 250 ml duck stock and roughly 100 ml red wine, scraping up the browned bits. Stir in 1 teaspoon tomato paste until combined.
5. Transfer the pan uncovered to an oven preheated to 160°C (320°F) and roast for about 1 hour, until the duck internal temperature reaches 74°C (165°F).
6. Remove the duck breasts from the pan and tent with foil to rest for 5 minutes.
7. Place the pan with sauce over medium heat. In a small bowl, mix 1 tablespoon flour with enough water to form a smooth paste. Stir this into the sauce, stirring constantly for 2-3 minutes until thickened. Alternatively, use dark sauce thickener according to package directions. Season with salt and pepper to taste.