Duck Breast in Cassis Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 duck breasts, (barbarian duck)
- Salt and pepper, black
- Curry powder
- Paprika powder, noble sweet
- thyme
- 2 tablespoon balsamic vinegar
- 4 tablespoon cassis
- 100 ml poultry stock, (duck stock)
- 3 teaspoons jam (currant jelly)
- 2 pinches mustard, (Dijon mustard)
- Pepper, whiter
- olive oil
Print Recipe
Pin Recipe Instructions
- Mix the salt, black pepper, curry, paprika and thyme together and rub the duck breasts with it.
- Cover the duck breasts in a pan over medium heat in oil that is not too hot and fry on the skin side for about 15 minutes. Turn and cook covered in 6 minutes. Take out of the pan and keep warm.
- Skim off the excess frying oil with a spoon. Deglaze the roasting mixture with the balsamic vinegar and reduce the vinegar almost completely. Pour in the cassis and duck stock and reduce to a syrupy level over high heat. Take the pan off the fire and stir in the currant jelly and let it boil down again a little. Carefully season with salt, pepper and mustard.
- Slice the duck breast fillets thinly and pour the hot sauce over them.
- Side dish: glazed carrots, fried potato noodles.
- Wine recommendation: Pinot Noir (Côte d`Or Grand Cru).
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