Recipe For Black Currant Glazed Duck breasts

BLACK CURRANT GLAZED DUCK BREASTS

INGREDIENTS

3 Duck breasts halved (about 12oz each,

2 Tsp butter,

Salt

5 Tbsp Tiptree Black Currant Preserves,

1 Shallot Chopped,

1 Bay Leaf,

1/3 cup dry red wine,

2 Tbsp fresh lemon juice,

1/2 tsp Frshly ground black pepper.

1. Preheat oven to 425F

2. Score skin of each piece of Duck by making several diagonal slashes across the width, being careful not to cut into the flesh.

3. Melt butter in large non-stick skillet over medium heat. When skillet is hot, add duck pieces, skin side down and cook until skin is dark mahagony brown, about 3 mins. Turn and cook 2 mins more. Season skin side of duck with salt to taste.

4. Transfer duck, skin side up, to a small baking pan. pour off all but one tablespoonof rendered duck fat in the skillet, reserving brown bits at bottom. Spread 1/2 tablespoon of Tiptree Black currant Preserve over each piece and transfer to preheated oven for 8-10 mins, or until meat thermometer registers 120F for medium rare. Let Duck rest for 10 mins.

5. Add chopped shallots and bay leaf to skillet and cook over medium/low heat, until shallots are tender. Add red wine, increase heat to medium, and reduce by one half. Add remaining 4 tablespoons of Black Currant preserves along with lemon juice, black pepper, adn 3/4 teaspoon of salt. Simmer briskly just until glaze thicken slightly and becomes syrupy.

6. Thinly slice duck breast and serve with Black Currant glaze.

Makes 4 servings.