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Black Currant Duck Breasts

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Ingredients
  Duck breasts 3 , rinsed
  Whole duck breasts 1 Pound, boned, rinsed, and patted dry (3 Whole)
  Salt To Taste
  Coarse salt To Taste
  Black pepper To Taste
  Black pepper To Taste, coarsely ground
  Olive oil 1 Teaspoon
  Chicken broth 1 Cup (16 tbs), defatted
  Chicken broth 1 Cup (16 tbs)
  Black currant preserves 1⁄2 Cup (8 tbs)
  Black currant 1⁄2 Cup (8 tbs)
  Syrup 2 Tablespoon (1 Can)
  Cassis syrup 2 Tablespoon
Directions

GETTING READY
1) Halve the duck breasts lengthwise. Trim off the excess fat and skin from around the meat. Score the skin 3 times on the diagonal and sprinkle evenly with the salt and pepper.

MAKING
2) In a large non- stick skillet, saute the 3 breast pieces with the skin side down, over high heat for 3 to 4 minutes, until well browned. Turn and saute for another 3 to 4 minutes.
3) Remove the cooked breasts on a plate, cover and allow to rest, until serving. Drain off any excess fat and saute the other 3 breast pieces.
4) Drain off the skillet fat, lightly wipe with a paper towel and heat the skillet over a medium-high heat.
5) Add the chicken broth and any duck juices. Bring to a boil, scrap the bottom of the pan and boil for 1 minute.
6) Lower the heat to medium and stir in the black currant preserves and cassis. Stir and cook for 5 to 6 minutes, until slightly thickened.

SERVING
7) Slice the duck breasts on the diagonal and arrange the slices on serving plates. Spoon the sauce over the meat and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Duckling
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
6

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