![author_avatar](https://www.sidechef.com/profile/3b00a745-40f3-4936-95a7-1fe679326f9e.jpeg?d=96x96)
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
I've never cooked better duck than these pan-seared duck breasts at home, with skin beautifully crisp, flesh medium rare, the sauce restaurant caliber.
40MINS
Total Time
$1.27
Cost Per Serving
Ingredients
Servings
4
us / metric
![Water](https://www.sidechef.com/ingredient/02b94080-fa4a-4b6d-a439-6d82bb36055b.jpg?d=96x96)
2 Tbsp
Water
![Banyuls Vinegar](https://www.sidechef.com/ingredient/d7df7ec0-81c1-44e0-8987-7100028a132d.jpeg?d=96x96)
1/2 cup
Banyuls Vinegar
or Red Wine Vinegar
![Banyuls Fortified Wine](https://www.sidechef.com/ingredient/cc7e8457-8d9e-4cf8-93d1-7eed43afccb9.jpeg?d=96x96)
4 Tbsp
Banyuls Fortified Wine
or Ruby Port
![Skin-on Duck Breast](/next/default-ingredient.de7daf67ae2b.png?d=96x96)
4
Skin-on Duck Breasts
![Freshly Ground Black Pepper](https://www.sidechef.com/ingredient/e931907c-2a40-4541-a4b1-4eb03207cbdd.jpeg?d=96x96)
1 dash
Freshly Ground Black Pepper
![Mâche](/next/default-ingredient.de7daf67ae2b.png?d=96x96)
1 cup
Mâche
or Watercress Leaves
Nutrition Per Serving
VIEW ALL
Calories
346
Fat
5.8 g
Protein
25.5 g
Carbs
36.1 g