Pan Seared Duck Breast With A Black Currant & Pink Peppercorn Sauce

1. 1

   Pre-heat oven to 400?F

2. 2

   Place Currants and Creme de Cassis in small mixing bowl and set aside

3. 3

   Pre-heat 2 dry saute pans

4. 4

   Score duck fat and season both sides with Salt and Pepper

5. 5

   Sear duck breast by placing fat side down (4 breasts in each pan)

6. 6

   Once fat has browned, flip breasts and allow the underside of the duck to brown

7. 7

   Finish duck breasts in the oven for an additional 6-9 minutes until med-rare, flipping breasts 1/2 way through cooking

8. 8

   Remove duck from the oven and place breasts on roasting rack, with a sheet pan underneath, to rest

9. 9

   Place stock in small saucepan and bring to a simmer

10. 10

    Discard excess fat in saute pans and return the pans to the stove over medium heat

11. 11

    Add half of the shallots to each saute pan and deglaze each pan with 2.5oz of the Creme de Cassis and Black Currants

12. 12

    Combine contents into 1 saute pan

13. 13

    Stir in Pink Peppercorns and Veal Stock

14. 14

    Reduce until nappe (a syrupy consistency)

15. 15

    Remove from heat, add Parsley and stir in cold butter

16. 16

    Season with salt and pepper

17. 17

    Slice duck breasts on the biased on top with pan sauce

* Per serving · 4 servings · Values may vary.

No additional tips available.