1 Whole Boneless Duck Breast
6 tablespoons Butter, cut into 8 – 10 pieces
1/2 cup Red Wine
1 finely minced Shallot
1/4 cup Heavy Cream
RED BUTTER SAUCE
Put wine and shallot in a saucepan and reduce until wine is almost absorbed. Add cream and reduce until a syrupy consistency, about 1/2 volume. Remove from heat and whisk in the butter a little at a time. Keep warm over boiling water.
DUCK
Put the duck breast into a saucepan on high heat (do not add oil!). Salt and pepper to taste. Cook about 20 min. Remove duck. Deglaze saucepan with 1/8 cup Wine. Add 1 TBSP Red Butter, mix and pour over duck breast. Serve with rest of Red Butter on the side.