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- 8 Muscovy Duck Breasts
- 1 ounce Shallot, Minced
- 4 ounces Creme de Cassis
- 1 ounce Dried Black Currants
- 12 Pink Pepper Corns, Crushed
- 16 ounces Brown Veal Stock
- 1/2 ounce Parsley, Minced
- 2 ounces Cold Butter, Cubed
- Pre-heat oven to 400?F
- Place Currants and Crème de Cassis in small mixing bowl and set aside
- Pre-heat 2 dry sauté pans
- Score duck fat and season both sides with Salt and Pepper
- Sear duck breast by placing fat side down (4 breasts in each pan)
- Once fat has browned, flip breasts and allow the underside of the duck to brown
- Finish duck breasts in the oven for an additional 6-9 minutes until med-rare, flipping breasts ½ way through cooking
- Remove duck from the oven and place breasts on roasting rack, with a sheet pan underneath, to rest
- Place stock in small saucepan and bring to a simmer
- Discard excess fat in sauté pans and return the pans to the stove over medium heat
- Add half of the shallots to each sauté pan and deglaze each pan with 2.5oz of the Crème de Cassis and Black Currants
- Combine contents into 1 sauté pan
- Stir in Pink Peppercorns and Veal Stock
- Reduce until nappe (a syrupy consistency)
- Remove from heat, add Parsley and stir in cold butter
- Season with salt and pepper
- Slice duck breasts on the biased on top with pan sauce
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