Duck Breast with Red Currants and Port Sauce

Duck Breast with Red Currants and Port Sauce
2 Duck Breasts
1 minced garlic clove
fresh thyme
olive oil

1 tablespoon butter
1 small minced shallot
2 teaspoons fresh minced thyme
3/4 cup of fresh or frozen red currants
3/4  cup of chicken broth
1 tablespoon of honey
2 tablespoons of port
Score Duck breast, cutting through skin and fat 
but not into the meat.
Rub with minced garlic, fresh thyme, salt, pepper and olive oil.
Wrap in plastic and refrigerate for
at least one hour.
Heat cast iron skillet to medium.
Pat duck breast to dry, and place skin side down.  
Cook until most of the fat has been rendered out and the 
skin is golden  brown and crispy.  
Drain off the fat as it accumulates. 
 (Save the fat to cook potatoes in)
Turn the breast over and place pan in a 450°F oven 
and roast for 3 to 5 minutes depending on the thickness of breast.   
Do not over cook. It should be rare to medium rare.
Remove from pan and let rest while the sauce is finished.

Drain off excess fat and make sauce.

Melt butter and add finely chopped shallot.
Cook for a minute or two until shallot has softened.   
Add the chicken broth,
honey, port, minced thyme and 1/2 cup of red currants.     
Season with salt and pepper. 
Simmer until reduced to a glaze.
Whisk in a tablespoon of butter. 

Add the remaining 1/4 cup of currants 
and spoon over sliced duck breast.

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