Duck Breasts In Wine Sauce


(2 votes) 5 2

Someone once gave this recipe to me and we have used it on numerous occasions. We have always enjoyed this dinner.

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Necedah, WI

Time needed

30 min preparation + 1 1/2 hour cooking

Serving Size / Yield

4-6 servings


  • 6 duck breasts
  • 1/2 C. flour
  • 2 tsp. salt
  • 2 tsp. paprika
  • 1/2 C. butter
  • Wine Sauce:
  • 1/2 C. butter
  • 1 C. cooked mushrooms
  • 1 C. cooked ham, chopped
  • 1 C. green onions, finely chopped
  • 1 clove garlic, minced
  • 3 Tbs. flour
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3/4 C. canned beef broth
  • 3/4 C. Burgundy wine


Make sauce by lightly sauteing mushrooms, ham, onions, and garlic in butter. When onion is tender, add flour, salt, and pepper. Stir, then add beef broth and wine. Cover and simmer for 45 minutes. While sauce is simmering, prepare breasts by dipping then into a mixture of flour, salt, and paprika. Melt butter in a shallow baking pan in a 400-degree oven. Remove baking pan and coat floured duck breasts in melted butter. Arrange breasts in a single layer in pan and bake at 400 degrees for 30 minutes. Turn. Pour wine sauce over breasts. Cover pan with foil and cook breasts until tender (another 45 minutes).