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Pan-Seared Duck Breast with Black Currant (Cassis) Compote

Serves 4



Ingredients
• 4 (6-ounce) boneless duck breasts (They may come as 1 butterflied breast. If so, slice down the middle to separate them.) The best ducks are Moscovy ducks, available from specialty butchers, but any duck will work.)
• 1 teaspoon Trapani Sea Salt
• 3 teaspoons coarsely ground black Tellicherry Pepper
• 4 shallots, minced
• 1 teaspoon Pure Black Currant (Cassis) Extract
• 1/2 cup black currant jam (unsweetened if possible), or black cherry, boysenberry, or similar preserve
• 1/4 cup Agro di Mosto Balsamic Vinegar

Directions
Preheat oven to 350 degrees F.
Place the duck skin side up. Using a sharp knife, score 4 (1/4-inch-deep) cuts across the skin at a 45 degree angle. Sprinkle 1/4 teaspoon Trapani Sea Salt and 1/4 teaspoon Tellicherry Pepper over the meat side of each duck breast.
Heat a well-seasoned skillet or nonstick pan over high heat. When pan is hot, add duck breasts, skin side down, and cook for 5 minutes, or until skin is brown and crispy. Flip and cook for 2 more minutes. If you are unfamiliar with duck breasts, don't 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 minutes.
Carefully discard all but 2 tablespoons of duck drippings from the pan. Return pan to medium heat and add shallot. Stir occasionally for 3 minutes, or until shallot begins to turn golden. Add jam, Agro di Mosto Balsamic Vinegar, Pure Black Currant (Cassis) Extract and remaining teaspoon of black pepper, and deglaze pan, stirring occasionally for 3 minutes. 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.

Recipe adapted from www.foodnetwork.com
Photo courtesy of justmocha.wordpress.com

Products suggested for this recipe:

Pure Black Currant (Cassis) Extract
Try this undiscovered jewel of an extract. It will become one of your favorites!
From $9.35


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Cooked Balsamic Vinegar syrup of Reggio Emilia Saba Grape Condiment
Italians put this naturally sweet Balsamic as a treat on ice cream, soft cheeses or fruit salads.
From $34.95

Out of Stock
Peppercorns
Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $5.15


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