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Entenmagret in Scheiben geschnitten mit glänzend knuspriger Haut auf dunkelroter Erdbeer-Balsamico-Sauce, frische Erdbeerhälften und Thymian daneben, ein Rotweinglas mit leuchtendem Pinot Noir im Hintergrund

Duck breast with strawberry-balsamic reduction & thyme

Canadian wine for Strawberry Month: crispy pan-seared duck breast with a rich strawberry-balsamic reduction and fresh thyme—paired with the elegant Queenston Mile Pinot Noir from St. David's Bench. Strawberries transformed into sauce. On the table in 40 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course French cuisine, Poultry
Cuisine International, Seasonal
Servings 2 people
Calories 560 kcal

Equipment

  • Schwere Gusseisenpfanne oder Edelstahlpfanne
  • Kleiner Topf für die Reduktion
  • Scharfes Messer
  • Fleischthermometer (optional, aber empfohlen)
  • Schneidebrett

Ingredients
  

FOR THE DUCK BREAST:

  • 2 Duck breast about 300–350 g each, with skin
  • sea salt freshly ground black pepper
  • 1 1 tsp fresh thyme leaves
  • FOR THE STRAWBERRY-BALSAMIC REDUCTION:
  • 300 g fresh strawberries stemmed and halved
  • 3 tablespoon of good-quality balsamic vinegar from Modena mature, not too young
  • 2 a tablespoon of red wine e.g., the Queenston Mile Pinot Noir
  • 1 teaspoon of honey
  • 1 shallot finely chopped
  • 1 tablespoon of butter
  • 2 Sprigs of fresh thyme
  • sea salt black pepper

FOR SERVING:

  • Fresh thyme leaves
  • Fleur de Sel
  • 2 –3 fresh strawberry halves

Instructions
 

PREPARING DUCK BREASTS:

  • Use a sharp knife to score the skin of the duck breast in a crisscross pattern—only through the skin, not into the meat.
  • Season generously with salt and pepper, then rub in the thyme leaves.
  • Let it rest for 30 minutes at room temperature.

STRAWBERRY-BALSAMIC REDUCTION:

  • Melt the butter in a small saucepan over medium heat.
  • Sauté the shallot in it for 2 minutes until translucent.
  • Add the strawberries and thyme, and cook briefly until the strawberries soften.
  • Add the balsamic vinegar, red wine, and honey.
  • Simmer over medium heat for 8–10 minutes, until the sauce thickens to a syrupy consistency.
  • Remove the thyme sprigs and season with salt and pepper.
  • Keep warm.

ROASTING DUCK BREASTS:

  • Place the pan on the stove without any fat.
  • Place the duck breast skin-side down in the cold.
  • Turn the heat up to medium—the skin will slowly render the fat.
  • Cook for 10–12 minutes on the skin side until it is golden brown, crispy, and has a glossy sheen.
  • Drain the duck fat periodically and set it aside.
  • Turn the heat up high and flip the meat.
  • Cook for another 3–4 minutes—the internal temperature should be about 58–60 °C for medium-rare, pink.
  • Remove from the heat and let rest for 5 minutes—don’t cover it, so the skin stays crispy.

SERVE:

  • Slice the duck breast against the grain.
  • Spoon the strawberry-balsamic reduction onto two preheated plates or serve it on the side.
  • Place the duck slices on top of the sauce, overlapping them slightly, with the skin facing up.
  • Sprinkle with fresh strawberry halves, thyme leaves, and fleur de sel.
  • Serve the Queenston Mile Pinot Noir at 16–17 °C.

SIDE DISHES:

  • Sautéed new potatoes with butter and thyme
  • Or: Potato gratin with crème fraîche

Nutrition

Calories: 560kcalCarbohydrates: 18gProtein: 38gFat: 34g
Keyword Duck breast, Niagara, Pinot Noir, Queenston Mile, Roast pink duck, Savory strawberries, St. David's Bench, Strawberry Balsamic Vinegar, Summer Recipe, Thyme, Wine from Canada
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