Pan Seared Duck Breast With A Black Currant & Pink Peppercorn Sauce

• 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 Creme de Cassis in small mixing bowl and set aside
3. Pre-heat 2 dry saute 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 1/2 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 saute pans and return the pans to the stove over medium heat
11. Add half of the shallots to each saute pan and deglaze each pan with 2.5oz of the Creme de Cassis and Black Currants
12. Combine contents into 1 saute 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

muscovy, shallot, pepper, stock, parsley, butter

Taken from food52.com/recipes/2024-pan-seared-duck-breast-with-a-black-currant-pink-peppercorn-sauce (may not work)