The rich and savory grape and red wine reduction cover the rare, but tender redhead breast meat.
Reader Shared Wild Game Recipe: Grape/Red Wine reduction over the rare redhead breast.
Grape Reduction Ingredients:
A half bag of grapes
Half a stick of salted butter
Two sprigs of rosemary
1/4 cup brown sugar
A pinch of salt
A pinch of white pepper
A pinch of ground thyme
Half a cup of Malbec wine
Simmer ingredients on low for 2 hours
For the Duck Breast:
Pluck the breast and dry with a paper towel, salt, and pepper on both sides generously.
Place breast skin down in a cold black iron skillet.
Bring heat to high and sear skin down for 5 minutes then flip and sear another side for 3 minutes.
Let rest for 5 minutes then slice thinly.
Serve reduction over the sliced breast.
The breast should be an internal temp of 130 degrees
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