Seared Duck Breast with Cassis
This is a dinner party dish that is special without being difficult. The key here is to make sure you cook the duck long enough on the skin side down to get the skin crispy.
Ingredients
8, 6 oz boneless duck breasts
6 shallots, minced
1/2 cup crème de cassis
1 cup blackberry preserves
1/2 cup red wine vinegar
2 tsp salt
6 tsp coarsely ground black pepper
Directions
Preheat oven to 350°F.
Place the duck skin side up. Using a sharp knife, score the skin. Sprinkle 1/4 tsp salt and 1/4 tsp pepper over the meat side of each duck breast.
Heat a well seasoned skillet or or nonstick pan over medium-high heat. When the pan is hot, add the duck breasts, skin side down, and cook for 5 minutes or until the skin is brown and crispy. Flip and cook for 2 more minutes.
Remove pan from heat (save the drippings) and transfer duck breast skin side up to a cooking sheet lined with parchment or foil. Bake on the top rack of the oven for 5 to 6 minutes.
Carefully discard all but 2 tablespoons of the duck drippings from the pan. Return pan to medium heat and add the shallot. Stir occasionally until the shallot begins to turn golden. Add the Cassis and stir with wooden spoon to loosen up the drippings. Add the jam, vinegar and black pepper. Stir to combine then remove from heat.
Remove duck from the oven and slice each breast. Serve immediately with the sauce.
Serves 8