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Crispy-skin duck breasts with red wine sauce

Name: Crispy-skin duck breasts with red wine sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Ingredients: 350 g Duck breasts (2 skin-on breasts); to taste Salt; to taste Ground black pepper; 100 ml Red wine; 100 ml Stock (bouillon is also fine); 50 ml Water; 2 tsp Cornstarch; 1/2 tsp Granulated sugar (to taste)

Pan-seared duck breasts with crisp, scored skin and a sauce of pan drippings, red wine, and stock thickened with cornstarch. Serves 2.

Translated from Slovak · October 24, 2026 · High-protein recipe · 33 g protein per serving

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Recipe at a glance

Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Servings: 2 servings
Difficulty: Medium

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Cook the duck breasts skin-side down in a dry skillet over low heat until the fat renders and the skin begins to crisp. Score the skin in a crosshatch pattern first, and pour off the rendered fat as you go. Then turn the breasts over and finish cooking them, leaving them pink inside or cooking them through. Use the pan drippings to make a red wine and stock sauce thickened with cornstarch.

Ingredients

2 servings

Duck breasts (2 skin-on breasts) 350 g
Salt to taste
Ground black pepper to taste

Sauce

Red wine 100 ml
Stock (bouillon is also fine) 100 ml
Water 50 ml
Cornstarch 2 tsp
Granulated sugar (to taste) 1/2 tsp

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Instructions

Tip: tap a step to mark it as done.

Prepare the duck
Pat the breasts dry with a paper towel, trim any overhanging skin from the edges, and use a sharp knife to score the skin in a crosshatch pattern without cutting into the meat. Season with salt and pepper.
Crisp the skin
Place the breasts skin-side down in a cold, dry skillet and cook slowly over low heat for about 15 minutes. Periodically pour the rendered fat into a jar so the sauce will not be greasy.
Finish cooking
Once the skin is golden brown and crisp, turn the breasts meat-side down, reduce the heat to its lowest setting, and cook for 5–15 minutes, depending on their thickness and your preferred doneness. Transfer to a plate and let rest for 5 minutes.
Make the sauce
Stir the cornstarch into the water until smooth. Add the wine, stock, and cornstarch mixture to the pan drippings, then add the sugar. Simmer briefly, stirring constantly, until the sauce thickens. Season with salt and pepper to taste.
Serve
Slice the breasts and serve with the sauce, alongside French fries or mashed potatoes, for example.
Recipe submitted by: Ludmila Polacká Joly

Tip: Start the breasts in a cold skillet so the fat renders slowly and the skin does not burn before the meat cooks through. Save the rendered duck fat for frying potatoes.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 426 kcal
Protein: 33 g
Carbohydrates: 7.0 g
of which sugars: 2.1 g
Fat: 25 g
of which saturates: 8.0 g
Fiber: 0.1 g
Salt: 1.5 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Kačacie prsia s chrumkavou kožou na červenom víne