Duck Breast with Red Wine Reduction


I’ve posted on how to cook duck breast before here, but it’s the sauce that I want to focus on for this one. It’s a sweet red wine reduction that’s to die for

Ingredients: Red Wine Reduction

  • 1 1/2 cups dry red wine
  • 1/2 white onion
  • 1/2 cup white sugar
  • 1 tsp powdered chicken stock
  • 1/2 cup water


  1. chop up the onion into thin slices
  2. Caramelize the onions, place into a pan/pot and cook for about 30 – 40 minutes, this makes the biggest differences in sauces!
  3. set aside
  4. Boil the red wine while adding the white in portions
  5. Reduce and boil out the sugar (10 – 15 min) on low-med heat
  6. add the powdered chicken stock and water, and caramelized onions
  7. reduce the mixture
  8. let it cool before serving



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