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I BOUGHT THE LARGEST BOTTLE OF WINE ON THE MARKET. Why? To make a red wine reduction for a crispy duck dish. But how, exactly, did I achieve this? By simply boiling almost all of the water out of the wine, we were left with a highly concentrated, alcohol-free, highly flavorful syrup. This was paired with a well-seasoned crispy skin duck breast and a silky smooth pomme (potato) purée. At first, I felt slightly guilty for turning such a beautiful, massive bottle of wine into such a small sauce, but once I tasted it, everything changed.
If you ever want to impress your guests at a dinner party, take a cheap bottle of red wine and reduce it all the way to a small sauce by simply pouring it into a large pot and boiling it until there’s just a small amount left. You can then add a few final ingredients and will be left with something special. You can explain to them the concept, which is unique and fun, and the flavors will blow your mind. Below, I’ve written some notes on the recipes and techniques used in this video. Give them a try!
Red Wine Reduction:
1 bottle red wine
1 shallot (diced)
1 cup broth
2 tbsp butter
1 tsp cornstarch
Crispy Duck Breast:
2 Duck Breasts
3 tbsp butter
Citrus Zest
Star Anise
Five Spice
Salt
Pomme Purée:
3 lbs Yukon Gold/Russet Potatoes
1 3/4 cup heavy cream
1 lb butter
Salt
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The large bottle of wine is from: https://sorrisomarket.com
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