Seared Duck Breast with Pinot Noir Reduction

Score skin of duck in a diamond pattern, being careful not to cut into the meat. Sprinkle on both sides liberally with salt and freshly ground black pepper.

Heat a large stainless steel skillet over medium high heat. Add 2 duck breasts, skin side down, and cook until skin is golden brown, about 10 minutes. Flip and cook 3 minutes. Move to a greased roasting pan and repeat with remaining duck.

Bake at 400 degrees F 12 minutes for medium rare. Remove and keep warm.

Pour most of the fat out, leaving 2 tbs. Place pan back on medium high heat and add shallot and sauté until translucent. Deglaze pan with wine and ignite carefully with a firestick, if desired. If you ignited it, wait until flames die before continuing. Bring to a boil.

Cook wine until reduced by 2/3. Slice duck on the bias and drizzle with sauce. Serve immediately.