A 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. Marinate duck for 30 min to 1 hour and the briefly heat blackcurrant. Cook duck and then deglaze with blackcurrant + balsamic vinegar.
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.