Summary

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

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Instructions

1. Mix the salt, black pepper, curry, paprika and thyme together and rub the duck breasts with it.
2. 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.
3. 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.
4. Slice the duck breast fillets thinly and pour the hot sauce over them.
5. Side dish: glazed carrots, fried potato noodles.
6. Wine recommendation: Pinot Noir (Côte d`Or Grand Cru).