Duck Breast with Wild Strawberry & Red Wine Sauce

At the Lello table

Crisp-skinned duck breast with a restrained red-wine sauce sharpened by wild strawberry jam. The recipe is written to keep the featured pantry ingredient precise and recognizable rather than overwhelming the plate.

Method

1. Season the duck and place skin-side down in a cold skillet. Cook over medium-low heat until the skin is deeply crisp, 12 to 15 minutes.
2. Turn and cook to the desired doneness; for food safety, use an instant-read thermometer and follow current guidance. Rest well.
3. Pour off most fat. Cook shallot, deglaze with wine, add stock and reduce by half.
4. Whisk in strawberry jam and vinegar. Remove from heat and swirl in cold butter.

Cook’s notes

• Taste before adding more salt; the featured pantry ingredient should remain clear and balanced.

Substitutions

To serve

Slice the rested duck and spoon the sauce around it, not over the crisp skin.

Storage & make-ahead

Refrigerate leftovers in a covered container for up to 2 days.