delicious blackcurrant sauce with a hint of balsamic vinegar, and a little trick to perfectly cook your duck breast fillets, so that they are sooo tender. Did you know that duck is on of French’s favourite meat?
The most important thing is to start the cooking process in a cold frying pan. This way, by heating little by little the meat on side skin, the fat will gradually melt and you will then be able to take it out and obtain very tender magrets. Much tender than if they are brutally seared. This is an advice learnt from a great French Chef.
The cooking time (starting with a clod frying pan) are as follows (1rst number skin side then 2nd number on the flesh):
- Rare 10 + 3 = 13 minutes
- Medium 12 + 5 = 17minutes
- Well done 20 + 5 = 25minutes
I’ve decided to serve this dish with a blend of cereals and caramelized onions (see the recipe here).
Duck Breast with Blackcurrant Sauce
- 2 duck breast fillets 350 to 400 gr each, skin on
- 400 gr blackcurrant fresh or frozen
- 1 to 2 tablespoon(s) balsamic vinegar
- 2 tablespoons liquid honey
- 2 tablespoons red wine vinegar
- 2 tablespoons soy sauce
Start by marinating duck breast filets.
- Prepare duck breasts by removing any excess of skin and fat on the sides and make small incisions on the skin without going all the way through the fat to the flesh. Combine honey, vinegar and soy sauce. Pour over duck and let it marinate for 30 minutes to 1 hour, flipping duck now and then.
Prepare the sauce
- Meanwhile, pour blackcurrant berries in a saucepan with a little bit of water and heat them for a few minutes to preook berries (the berries will burst and juice will appear). Stop at the first broth.
- Drain duck breasts and fr yin a cold frying pan as explained above.
- Place duck breasts in the pan on the skin side and heat. After 10 to 20 minutes depending on if you like it rare or well done (see above), when the skin is crispy, flip on the flesh side and cook for 3 to 5 more minutes. As you go on, remove fat liquid from the frying pan.
- Remove duck breasts from the frying pan and store them under a sheet of aluminum foil or in the oven at 60 °C so that they won’t cool down.
- Pour blackcurrant into the pan with the tablespoon of balsamic vinegar and combine to scrape the cooking juices from the frying pan. Taste. If blackcurrant is a bit acidic, add a second tablespoon of balsamic vinegar.
Bon appétit !