Duck in Red Wine-Currant Sauce With Cracklings And

Name: Duck in Red Wine-Currant Sauce With Cracklings And Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small boneless duck breasts, skin removed and reserved; 2 slices bacon, cut across into thin strips; 1/2 teaspoon salt; Freshly ground pepper to taste; 3 tablespoons finely chopped shallots; 1 cup red wine; 1/2 cup chicken broth, homemade or low-sodium canned; 1 tablespoon sherry vinegar; 3 tablespoons currants; 2 teaspoons unsalted butter

Servings: persons

1
Julienne half of the duck skin and discard the rest.
2
Heat a large heavy skillet over medium-high heat.
3
Add the duck skin and bacon and cook, stirring constantly, pouring off and reserving rendered fat as it accumulates, until skin and bacon are well browned, about 6 to 7 minutes.
4
Remove with a slotted spoon, drain on paper towels and set aside.
5
Save 2 teaspoons of fat and discard the rest.
6
Season the duck with salt and pepper to taste.
7
Place 1 teaspoon of the fat in the skillet.
8
Sear duck until browned on the outside and medium rare inside, about 2 minutes per side.
9
Set aside and keep warm.
10
Add the remaining fat and the shallots to the skillet and cook for 30 seconds.
11
Stir in the wine, broth, vinegar and currants and simmer until reduced to 1/2 cup, about 10 minutes.
12
Remove pan from heat and whisk in butter.
13
Season with 1/2 teaspoon of salt and pepper to taste.
14
Cut the duck on the diagonal into thin strips and fan out onto 4 plates.
15
Spoon the sauce over the duck, sprinkle with the reserved duck skin and bacon and serve immediately.

149

kcal

Calories

Fat

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 small boneless duck breasts, skin removed and reserved, 2 slices bacon, cut across into thin strips, 1/2 teaspoon salt, Freshly ground pepper to taste, and more.

Yes, Duck in Red Wine-Currant Sauce With Cracklings And Bacon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck in Red Wine-Currant Sauce With Cracklings And Bacon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions