Roasted Duck Breast with Red Wine Sauce

A succulent roasted duck breast served with a rich and tangy red wine sauce.

Ingredients - Serves 4

Preheat the oven to 400°F.
Season the duck breasts with salt and pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the duck breasts, skin side down, and cook until the skin is golden and crispy, about 5 minutes.
Transfer the skillet to the oven and roast for 10 minutes, or until the duck is cooked to your desired level of doneness.
While the duck is roasting, make the sauce. In a saucepan, combine the red wine, chicken stock, shallots, garlic, and thyme. Bring to a boil, then reduce the heat and simmer until the sauce is reduced by half, about 10 minutes.
Remove the sauce from the heat and whisk in the butter until it's fully incorporated.
Once the duck is done, let it rest for a few minutes before slicing. Serve the duck with the red wine sauce.