Duck with Smokey Wine Sauce

Chef Andres Dangond of L20 and Alinea shares his recipe for seared duck breast with smokey wine sauce. Learn how to prepare this dish with Latin and French fusion that will be sure to seduce your taste buds!


preparation Time
5 mins

cook Time
18 mins


759 per serving


  • 1 duck breast
  • 1 cup red wine
  • 1 tablespoons liquid smoke
  • 3 mushrooms, cut in 4ths
  • 3 baby carrots, cut in halves
  • 1 shallot, small dice
  • 1 tablespoons butter
  • salt
  • olive oil


Sprinkle generously slat on both sides of the duck breast. Pour some olive oil in a saute pan at high heat and place the duck breast (skin side down). Immediately lower the heat to medium. Cook for about 3 minutes on each side. Remove the duck breast and discard 1/2 of the fat left in the pan. Continue to cook duck breast in the oven (350 F) for 8 more minutes. Saute the mushrooms, baby carrots and shallot and then deglaze with the cup of wine. Let reduce by half and add the liquid smoke. add the butter and stirr until the butter is completely melted. Pour the sauce over the duck breast and enjoy with the vegetables.

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