for 2 people
This dish is made with a sweet French wine Créme de Cassis. If you like your meat pink, this is for you.
Part 1 - the duck:
1 duck breast (about 0.8-0.9 lb or 350-400 g)
salt & pepper
Season duck breast with salt & pepper on both sides. Preheat a frying pan on low heat. Place duck breast with the skin side facing down. Turn heat up to medium. Cook for 10-12 mins. The fat under the skin will melt in this process, so pour it out into a little bowl from time to time. (If the duck is more than 400 g, it would take longer than 12 mins.) Once the fat is rended, turn the duck around and turn off the heat. Leave it in the pan and on the stove for 10 mins. No lid is necessary in the entire time.
Note: I usually prepare the ingredients for the sauce after I season the duck. It gives the seasoning a little extra time to settle into the meat.
Part 2 - the sauce:
2 tbsp shallot, finely chopped
4 tbsp (60 ml) créme de cassis
2 tbsp raspberry jam
4 tbsp (60 ml) balsamic vinegar
a generous knob of butter (optional)
In a different frying pan (a large one), put in the duck grease. Preheat on high. Saute shallot for a few mins. Turn down the heat to medium. Add créme de cassis and mix well. When boiling, add raspberry jam and balsamic vinegar. Mix well. Simmer to reduce the sauce, so the sauce becomes thicker. Keep stirring to keep from burning. Once reduced. Add butter if you like.
Attention: I find the part to reduce the sauce the trickiest step. Don't try to save time by turning up the heat. Be patient! Try simmer it for about 8 mins.
Part 3 - serve:
Slice duck in about 5 mm (about 1/2 cm or 1/4"). Arrange the slices on a plate. Spoon the sauce on the slices as if drawing some lines or circles. Not so much as if drowing the slices.
Suggestion: Serve with bread or rice, and a fresh salad. May use the sauce also as a salad dressing.
Original source: http://www.videojug.com/film/how-to-make-duck-breasts-with-cassis
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