Duck Magret in Red Wine Reduction

Duck Magret in Red Wine Reduction

Duck Magret in Red Wine Reduction

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Cook Time 20 minutes
Total Time 20 minutes
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 593 kcal


  • 3 duck breasts about 1lb. each
  • 2 shallots finely chopped
  • 1 garlic clove finely chopped
  • Pinch of fresh thyme finely chopped
  • 5 cherry tomatoes halved
  • 2 tablespoons balsamic vinegar
  • ¼ cup red wine
  • 2 tablespoons butter
  • 2 tablespoons red currants or 3 tablespoons red currant jelly


  • Preheat the oven to 350F.
  • Trim the fat off the duck breast. Make diagonal cuts into the skin in one direction and then in the other so as to make diamond-shaped slits.
  • Heat a skillet over medium-high heat and brown the duck breasts on all sides.
  • Remove the duck from the skillet, saving the fat, and place it on a baking dish. Place in the heated oven and cook for 10 minutes.
  • Put the shallots, garlic, thyme and tomatoes in the skillet and cook for one or two minutes.
  • Deglaze the pan with balsamic vinegar and red wine. Add the butter and red currants and reduce the sauce for a couple of minutes or to your desired consistency.
  • Remove the duck from the oven and let it rest for 5-10 minutes. Cut it diagonally and pour the red wine reduction on it. Serve with some crusty baguette bread, salad, vegetables, or whatever you prefer.


Calories: 593kcalCarbohydrates: 12gProtein: 69gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 291mgSodium: 306mgPotassium: 1191mgFiber: 2gSugar: 7gVitamin A: 745IUVitamin C: 39mgCalcium: 42mgIron: 16mg
Food Group Meat & Poultry
Keyword Easy
Cooking Method Roasting, Sauteing
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