Duck Breast with Blackcurrant Sauce

Method8 steps

1. 1

   Step 1: Trim excess side skin and fat from the duck breasts. Score the skin shallowly without cutting into the flesh. Mix all 2 tbsp honey, 2 tbsp red wine vinegar and 2 tbsp soy sauce, coat the breasts, cover and marinate in the refrigerator for 30–60 minutes, turning them occasionally.

   Check the duck marinade · 30 minUses 2 skin-on duck breasts, 350–400 g each · 2 tbsp honey · 2 tbsp red wine vinegar · 2 tbsp soy sauce

2. 2

   Step 2: While the duck marinates, heat all 400 g blackcurrants in a saucepan with a little water until the berries burst and release juice. Stop when the liquid first bubbles, then set aside.

   Uses 400 g blackcurrants · A little water for the berries

3. 3

   Step 3: Lift the breasts out of the marinade and drain them. Discard the spent raw-duck marinade. Place the breasts skin-side down in a cold frying pan, without adding oil.

   Uses Both breasts lifted from the marinade in step 1

4. 4

   Step 4: Heat the pan gradually and cook skin-side down for about 20 minutes, until the fat has rendered and the skin is crisp. Carefully pour off excess rendered fat as it accumulates, retaining the browned cooking juices in the pan.

   Check the rendered skin · 20 minUses Both breasts placed in the cold pan in step 3

5. 5

   Step 5: Turn the breasts onto the flesh side and cook for about 5 minutes as an initial guide. Continue as needed until the thickest centre of each breast reaches 74°C (165°F). Keep removing excess rendered fat carefully, while leaving the browned cooking juices for the sauce.

   Check the duck temperature · 5 minUses Both breasts ready to turn from step 4

6. 6

   Step 6: Transfer the fully cooked duck breasts to a clean warm plate and cover loosely with foil just while finishing the sauce. Leave the browned juices in the pan.

   Uses Both fully cooked breasts from step 5

7. 7

   Step 7: Add all the precooked blackcurrants and their juice to the duck pan with 1 tbsp balsamic vinegar. Scrape up the browned cooking juices and simmer for about 5 minutes. Taste and, if desired, add the second tablespoon of balsamic vinegar.

   Finish the blackcurrant sauce · 5 minUses All the precooked blackcurrants and juice from step 2 · The browned juices remaining in the cooking pan after step 5 · 1 tbsp balsamic vinegar, plus a second tbsp only if desired

8. 8

   Step 8: Slice the fully cooked duck breasts and divide between four plates. Spoon over the hot blackcurrant sauce and serve promptly.

   Uses Both covered breasts from step 6 · All the finished blackcurrant sauce from step 7