Serves a Crowd

Pan Seared Duck Breast with a Black Currant & Pink Peppercorn Sauce

December  2, 2009
0 Ratings
  • Serves 8
What You'll Need
  • 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
  1. Pre-heat oven to 400?F
  2. Place Currants and Crème de Cassis in small mixing bowl and set aside
  3. Pre-heat 2 dry sauté pans
  4. Score duck fat and season both sides with Salt and Pepper
  5. Sear duck breast by placing fat side down (4 breasts in each pan)
  6. Once fat has browned, flip breasts and allow the underside of the duck to brown
  7. Finish duck breasts in the oven for an additional 6-9 minutes until med-rare, flipping breasts ½ way through cooking
  8. Remove duck from the oven and place breasts on roasting rack, with a sheet pan underneath, to rest
  9. Place stock in small saucepan and bring to a simmer
  10. Discard excess fat in sauté pans and return the pans to the stove over medium heat
  11. Add half of the shallots to each sauté pan and deglaze each pan with 2.5oz of the Crème de Cassis and Black Currants
  12. Combine contents into 1 sauté pan
  13. Stir in Pink Peppercorns and Veal Stock
  14. Reduce until nappe (a syrupy consistency)
  15. Remove from heat, add Parsley and stir in cold butter
  16. Season with salt and pepper
  17. Slice duck breasts on the biased on top with pan sauce

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