by joannE.
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my 9 recipes »
joannE.'s Notes:
8 Muscovy Duck Breasts Ask a question about this ingredient
1 ounce Shallot, Minced Ask a question about this ingredient
4 ounces Creme de Cassis Ask a question about this ingredient
1 ounce Dried Black Currants Ask a question about this ingredient
12 Pink Pepper Corns, Crushed Ask a question about this ingredient
16 ounces Brown Veal Stock Ask a question about this ingredient
1/2 ounce Parsley, Minced Ask a question about this ingredient
2 ounces Cold Butter, Cubed Ask a question about this ingredient
Pre-heat oven to 400F
Ask a question about this stepPlace Currants and Crème de Cassis in small mixing bowl and set aside
Ask a question about this stepPre-heat 2 dry sauté pans
Ask a question about this stepScore duck fat and season both sides with Salt and Pepper
Ask a question about this stepSear duck breast by placing fat side down (4 breasts in each pan)
Ask a question about this stepOnce fat has browned, flip breasts and allow the underside of the duck to brown
Ask a question about this stepFinish duck breasts in the oven for an additional 6-9 minutes until med-rare, flipping breasts ½ way through cooking
Ask a question about this stepRemove duck from the oven and place breasts on roasting rack, with a sheet pan underneath, to rest
Ask a question about this stepPlace stock in small saucepan and bring to a simmer
Ask a question about this stepDiscard excess fat in sauté pans and return the pans to the stove over medium heat
Ask a question about this stepAdd half of the shallots to each sauté pan and deglaze each pan with 2.5oz of the Crème de Cassis and Black Currants
Ask a question about this stepCombine contents into 1 sauté pan
Ask a question about this stepStir in Pink Peppercorns and Veal Stock
Ask a question about this stepReduce until nappe (a syrupy consistency)
Ask a question about this stepRemove from heat, add Parsley and stir in cold butter
Ask a question about this stepSeason with salt and pepper
Ask a question about this stepSlice duck breasts on the biased on top with pan sauce
Ask a question about this step
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
