This is such a tasty dish to do and when the duck is cooked right is so tender. The sauce should be made from fresh blackcurrants and a dash of Creme de cassis, the duck served pink and allowed to rest sifter being sliced.
Ingredients
- 4 Duck breasts, trimmed of excess fat and score.
- 2tbsp clear Honey
- 100g Blackcurrants
- 50ml Creme de cassis
- 1tsp sugar
- seasoning to taste
- 300ml jus. jus de vo lie (veal jus) would be ideal but a half and half mix of chicken and beef would suffice.
Method
- Firstly place the duck into a cold frying pan skin side down. Do not preheat the frying pan frying in a cold helps to release some of the excess fat.
- Fry on a high heat for 3mins or until lightly browned, turn over and seal on the other side for a further 2 mins.
- Place on a separate tray and drizzle with honey. Place in a preheated oven (200*c) and cook for 6-7 mins (or until pink in the middle)
- Meanwhile pour off the fat from the frying pan and return to a medium heat, add the blackcurrants and sugar.
- allow sugar to start to melt then glaze the blackcurrants with the slowly caramelizing sugar.
- Add the Cassis and jus, cover then gently reduce by a third.
- Once the duck is cooked slice on a diagonal and leave to one side for a couple of minutes. This allows it to bleed out so you don't have a plate full of blood.
- Place on the plate top with sauce and serve.
To make the jus it may be easier to use some pre-bought stocks and thicken with corn flour. (making your own stocks is a time consuming and not exactly energy saving. For example Beef stock would take 2hrs roasting the bones in the oven, then a further 2/3 days simmering in a pan of water and veg.
Why not try this dish with some simple gratin potatoes, glazed baby carrots and butter glazed french beans
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