Duck Breast Red Wine Cocoa
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Duck breasts pan-seared with a sparse layer of fat scored and cooked to pink. Sauce reduced from red wine and beef broth with tomato purée and molasses cut by bittersweet dark chocolate. Sautéed kale, caramelized onions, and dried tart cranberries balance richness with brightness and texture. The use of beetroot instead of carrot adds earthiness. Garlic replaces celery for a pungent twist. Cook times slightly adjusted. Fat rendered from duck used to soften vegetables. Sauce strained through fine mesh, chocolate stirred in while warm. Slices served over kale mixture, sauced generously.
Prep:
40 min
Cook:
35 min
Total:
Servings:
4 servings
#duck
#French cuisine
#gourmet
Duck and chocolate. Unlikely pair. Rich, gamey meat meets bittersweet, dense dark chocolate melted into sauce. But that’s the anchor, not the finale. Wine simmered down with broth, tomato purée and molasses for sweet-sour balance. Beetroot replaces carrot, brings deep earth tones, softens under heat but holds color. Garlic swaps celery’s brightness for punch. Duck scored, fat rendered crisp, cooked slow to render flavor. Onions and tart cranberries cooked in duck fat, their sweetness an edge. Kale wilted gently, peppered and salted. Fat from the bird is not discarded but reused for sides, deepening flavors. Finish with thick sauce, glossy, rich, tasting of fruit, earth, mild bitterness mingling.
Ingredients
- 1 large beetroot peeled sliced
- 1 small red onion chopped
- 1 tablespoon olive oil
- 1 1/2 cups dry red wine
- 1 1/2 cups beef broth
- 2 tablespoons tomato purée
- 2 tablespoons molasses
- 1.5 ounces dark chocolate 85% chopped
- 2 duck breasts about 340 grams each
- 1 small red onion thinly sliced
- 1/4 cup dried cranberries
- 4 cups roughly chopped kale leaves
- 1 clove garlic minced
About the ingredients
This uses beetroot instead of carrot to enhance earthiness and depth in the sauce. Garlic replaces celery to add pungent warmth rather than crispness, fitting the dense flavors. The chocolate is a strong 85%, chopped finely to allow melting without grittiness and preserving bitterness. Using wine and broth creates a round base. Molasses brings subtle sweetness and body. Two duck breasts trimmed carefully. Red onions soften and sweeten in duck fat, cranberries add a pop of tartness that cuts richness. Kale balances texture and offers color contrast. Duck fat is saved for cooking sides, lending robust flavor and continuity through the dish.
Method
Sauce
- Start in large sauté pan or small pot over high heat. Heat olive oil. Add beetroot, chopped onion, and garlic. Cook until onion softens and beetroot slightly tender about 6 minutes. Pour in red wine, allow to simmer 6 minutes to reduce slightly.
- Add beef broth, tomato purée, and molasses. Season with black pepper liberally. Boil gently, uncover, let reduce by nearly half about 17 minutes. Strain mixture through fine mesh into clean saucepan or bowl. Return liquid to low heat. Stir in chopped dark chocolate until melted. Keep warm.
Duck and Sides
- Trim duck breasts removing excess fat but leave a thin layer intact. Score fat diagonal crisscross pattern without piercing meat. Season fat and meat sides with salt and pepper.
- Place them fat side down in cold pan. Cook over medium heat until fat crisps and browns, about 11 minutes. Flip, cook meat side 3 minutes for rosé or longer if preferred. Remove duck, rest loosely covered for 10 minutes. Drain fat into bowl.
- In pan, add tablespoon of duck fat. Toss in sliced onion and cranberries, sauté 2-3 minutes until softened and warmed through. Transfer to plate, keep warm.
- Use remaining fat to sauté kale roughly 3-4 minutes till slightly wilted but still bright. Season with salt and pepper.
- Slice duck breasts thin. Plate with kale, onion, cranberries. Generously ladle the warm chocolate red wine sauce over the top.
Cooking tips
Begin sauce by sweating vegetables in olive oil thoroughly to develop sweetness. Simmer wine before broth for initial evaporation and concentration. Reduction times vary slightly by heat, watch closely to reduce by almost half, then strain for smooth sauce base. Melt dark chocolate at low heat to avoid seizing. Score duck fat to prevent curling, render slowly at medium heat to crisp without burning. Rest prevents loss of juices. Use duck fat reserved from cooking to soften red onion and cranberries gently. Kale should wilt gently, not mushy. Assemble with sliced duck atop warm kale mixture and spoon sauce liberally. Let rest a bit once plated to let sauce set, but serve warm.
Chef's notes
- 💡 Heat olive oil well. Don't rush. Sauté until veggies soften. This enhances sweetness. Don’t skip reducing wine. Concentrate flavors. About 6 minutes.
- 💡 Use a sharp knife for scoring fat of duck. Make crisscross cuts. Avoid piercing meat. It helps render fat. Use medium heat to avoid burning.
- 💡 Reserve duck fat. It’s flavorful. Use it to cook onions and cranberries. This gives depth to sweetness. Sauté gently to soften. Keep warm after.
- 💡 Kale needs attention. You want it slightly wilted. Bright color is key. About 3-4 minutes should do. Adjust heat to avoid mushiness.
- 💡 Slice duck thinly when rested. It helps keep juices in. Plate over the kale mixture. Generously ladle sauce on top. Let flavors combine nicely.
Common questions
How to keep duck breasts juicy?
Rest them after cooking. About 10 minutes. Let juices redistribute. Don't cover too tightly.
Can I make sauce ahead of time?
Yes, you can. Just reheat gently. Watch heat to avoid melting chocolate too much.
What's best way to store leftovers?
Seal in an airtight container. Refrigerate. Use within 2-3 days. Reheat gently in pan.
Can I substitute duck?
Yes, try chicken or turkey. Cooking times will differ. Adjust as needed. Keep the sauce as is.
