Black Currant Duck Breasts
|Duck breasts||3 , rinsed|
|Whole duck breasts||1 Pound, boned, rinsed, and patted dry (3 Whole)|
|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|
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.
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.
7) Slice the duck breasts on the diagonal and arrange the slices on serving plates. Spoon the sauce over the meat and serve immediately.
Calories 239 Calories from Fat 53
% Daily Value*
Total Fat 6 g9%
Saturated Fat 1.7 g8.3%
Trans Fat 0 g
Cholesterol 90.2 mg30.1%
Sodium 415.8 mg17.3%
Total Carbohydrates 21 g7.1%
Dietary Fiber 0.09 g0.35%
Sugars 14.3 g
Protein 24 g47.5%
Vitamin A 3.7% Vitamin C 46%
Calcium 1.1% Iron 30.9%
*Based on a 2000 Calorie diet