Duck Breast With PX Sauce

This elegant duck breast recipe is easy to make, and extremely impressive. The
PX sauce only needs a few ingredients and you can whip it up in the time the
duck is resting.

Servings: 4 people

Author:

Prep Time
5 minutes

Cook Time
45 minutes

Total Time
50 minutes

Course:

Main Course Main Dish

Cuisine:

French European Spanish

Keywords:

Duck Breast pan sauce Wine Sauce Pedro Ximenez

🧂 Ingredients

4 Skin On Grade A Duck Breasts

You can often find these in the frozen section of a good grocery, or at your local butcher. You definitely want to get some good quality duck breasts with lots of fat under the skin as that is a key part of the sauce. Note: if you happen to find a great deal on duck breasts at the store pick up as many as you can and make some duck prosciutto. It is an amazing snack that goes great on charcuterie boards or while hiking.
500 ml Chicken Stock

About 2 cups. You can use store-bought if you must but I love making and using homemade chicken stock whenever I can. I love this recipe from Marion's Kitchen since it's so easy (and the ginger is an especially nice flavor I don't find in many chicken stocks).
250 ml Pedro Ximenez Sherry

About 1 cup
3 Shallots

Finely Diced
4 cloves Garlic

Finely minced
200 grams Butter

Frozen and cubed
Salt

As needed
Black Pepper

To taste.
Smoked Salt

Optional, to taste.

Instructions

1 Preheat your oven to 175C or 350F
2 Use a sharp knife and score the skin of the duck breast in a cross hatch
pattern. Rub the skin with salt and place the breasts skin side down in a cold
pan.
3 Place the pan on the lowest heat setting on your stove. As you notice the fat
begin to render out, gradually raise the heat until it is on the highest and the
skin is crispy. This step takes around 6-9 minutes, and the inside will still be
quite raw.
4 Flip the duck to skin side up and immediately place the pan into the oven for 6
minutes. When done remove the breasts (leave the fat in the pan) and tent them
with foil to rest.
5 Add the sherry and shallots to the pan on high heat and let it reduce about 50%.
Then add the chicken stock and garlic and let everything reduce another 75% or
so. Strain the sauce so you are only left with the reduced liquid (you can
discard the shallot and garlic pieces). Place the liquid back in the pan.
6 Turn the heat to the lowest and add the butter cubes one at a time while
stirring. Only add a cube when the previous has been fully melted and
incorporated.
7 Plate the duck breast on some mashed potatoes or a side of your choice, then
spoon over the PX sauce. Sprinkle over some finishing salt and/or freshly
cracked black pepper and enjoy!