This is a print preview of "Pan Seared Duck Breast With Cassis Compote" recipe.

Pan Seared Duck Breast With Cassis Compote Recipe
by Global Cookbook

Pan Seared Duck Breast With Cassis Compote
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  Servings: 4

Ingredients

  • 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

Directions

  1. Preheat oven to 350 F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.