Duck breast with red wine butter

Total time: 40m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 778 Kcal, 44g Protein, 4g Carbohydrates, 64g Fat


  • Red wine sauce
  • 2 shallot, finely chopped
  • 3 dl red wine (e.g. Tre Roveri Pico Maccario Barbera D'Asti Superiore DOC)
  • 2 tbsp dark sultanas
  • 1 cinnamon stick
  • Red wine butter
  • 0.75 tsp allspice d'Espelette
  • 0.5 tsp salt
  • 100 g butter, soft
  • Duck breasts
  • 4 duck breasts (each approx. 280 g), score the fatty layer with a crisscross pattern
  • a little pepper
  • 0.5 tsp salt

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  • Red wine sauce

    Bring the wine to the boil with the shallots, sultanas and cinnamon stick. Turn down the heat, reduce to a syrupy consistency (approx. 3 tbsp), stirring occasionally, leave to cool, remove the cinnamon stick.
  • Red wine butter

    Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy. Stir in the reduction, season. Place the red wine butter on a piece of cling film, shape into a roll, refrigerate.
  • Duck breasts

    Charcoal/gas/electric grill: Season the duck breasts, grill over/on a medium heat (approx. 200°C) for approx. 5 mins. on each side.
  • Note:

    Piment d'Espelette is a chilli powder from the Basque country. It is available in larger Coop supermarkets and speciality stores. Replacement: sweet paprika.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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