Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 4 x 6 ounce boneless duck, breasts
- 4 x shallot, chopped
- 1/4 c. creme de cassis
- 1/2 c. black currant jam, (unsweetened if possible) or possibly 1/2 c. black cherry jam or possibly 1/2 c. boysenberry jam or possibly 1/2 c. similar preserve jam
- 1/4 c. balsamic vinegar or possibly 1/4 c. red wine vinegar
- 1 tsp salt
- 3 tsp coarsely grnd black pepper
Инструкции
- Preheat oven to 350 F.
- Place the duck skin-side up. Using a sharp knife, score four 1/4-inch-deep cuts across the skin at a 45 degree angle. Sprinkle 1/4 tsp. salt and 1/4 tsp. pepper over the meat side of each duck breast.
- Heat a well-seasoned skillet or possibly nonstick pan over high heat. When pan is warm, add in duck breasts, skin side down, and cook for 5 min, or possibly till skin is brown and crispy. Flip and cook for 2 more min. If you are unfamiliar with duck breasts, do not be put off by their unusual look. The fat-to-meat proportions reverse themselves when cooked, as much of the fat is rendered and the meat expands.
- Remove pan from heat (save the drippings) and transfer duck breasts, skin side up, to a cooking sheet lined with aluminum foil. Bake on the top rack of the oven for 6 min.
- Carefully throw away all but two Tbsp. of duck drippings from the pan. Return pan to medium heat and add in shallot. Stir occasionally for 3 min, or possibly till shallot begins to turn golden brown. Add in Cassis to the pan and stir with a wooden spoon to loosen up the browned bits left by the duck. Add in jam, vinegar, and remaining tsp. of black pepper, and stir occasionally for 3 min. Remove from heat.
- Remove duck from the oven and slice each breast at a 45 degree angle into 1/4-inch-thick strips (properly cooked duck should resemble medium-rare steak). Arrange in a fanlike pattern on a warmed plates and spoon Cassis compote overtop. Serve immediately.
- The best ducks are Moscovy ducks, available from specialty butchers, but any duck will work. Creme de Cassis is a French liqueur made from black currants. Despite the name, it is a syrupy, crimson-colored liqueur.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 4 servings | |
| Calories 624 | |
| Calories from Fat 435 | 70% |
| Total Fat 48.26g | 60% |
| Saturated Fat 16.21g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 676mg | 28% |
| Potassium 325mg | 9% |
| Total Carbs 31.28g | 8% |
| Dietary Fiber 0.9g | 3% |
| Sugars 21.79g | 15% |
| Protein 14.47g | 23% |
