wine-marinated duck breast

2021-07-29

This duck breast was marinated in red wine for over 2 weeks at just-below-freezing temperature, the alcohol in the wine preventing it and the meat from freezing. Check every few days and add red wine as needed to keep the breast almost fully covered.

When cutting the breast from the duck, be sure to cut with extra skin from the belly and neck so you can wrap the breast entirely in skin. Duck skin has a lot of fat, which protects the meat underneath from the heat while cooking. Even though the skin looks scorched when done, the meat underneath is still medium-rare, i.e. pinkish and very juicy.

See also: skin-wrapped breast fillet for a pan-fried version.

INGREDIENTS

This is what you need for 2 servings:

  • 1 Pekin duck breast with extra skin
  • 1 bottle red wine for marinating
  • S&P, seasoning

sauce:

  • flour, oil
Pic1: wine-marinated duck breast

Directions

2021-07-29

Pic2: marinated duck breast
Pic3: before cooking
Pic4: baking with chicken thighs on the side

 

Pic5-7: roux-sauce

 

Pic8: all done
Pic9: served
Pic10: still medium-rare