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1
Preheat oven to 350 degrees F.
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2
Place the duck skin side up.
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3
Using a sharp knife, score 4 (1/4-inch-deep) cuts across the skin at a 45 degree angle.
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4
Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over the meat side of each duck breast.
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5
Heat a well-seasoned skillet or nonstick pan over high heat.
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6
When pan is hot, add duck breasts, skin side down, and cook for 5 minutes, or until skin is brown and crispy.
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7
Flip and cook for 2 more minutes.
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8
If you are unfamiliar with duck breasts, don't be put off by their unusual look.
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9
The fat-to-meat proportions reverse themselves when cooked, as much of the fat is rendered and the meat expands.
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10
Remove pan from heat (save the drippings) and transfer duck breasts, skin side up, to a cooking sheet lined with aluminum foil.
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11
Bake on the top rack of the oven for 6 minutes.
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12
Carefully discard all but 2 tablespoons of duck drippings from the pan.
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13
Return pan to medium heat and add shallot.
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14
Stir occasionally for 3 minutes, or until shallot begins to turn golden.
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15
Add Cassis to the pan and stir with a wooden spoon to loosen up the browned bits left by the duck.
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16
Add jam, vinegar, and remaining teaspoon of black pepper, and stir occasionally for 3 minutes.
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17
Remove from heat.
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18
Remove duck from the oven and slice each breast at a 45 degree angle into 1/4-inch-thick strips (properly cooked duck should resemble medium-rare steak).
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19
Arrange in a fanlike pattern on a warmed plates and spoon Cassis compote overtop.
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20
Serve immediately.
