| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | c | Cabernet Sauvignon or other |
| good red wine | ||
| 1/2 | c | Fresh or frozen black |
| currants | ||
| 2 | T | Cassis syrup |
| 1/2 | c | Duck stock |
| 6 | Duck breasts, 6 to 8 | |
| ounces each | ||
| Salt and freshly ground | ||
| white pepper |
INSTRUCTIONS
ANOTHER INSTANCE OF A SWEET, FRUITY SAUCE WITH RICH, MEATY grilled duck breast. Be sure to buy a high-quality cassis syrup, available in most wine and liquor shops or gourmet markets; black currant liqueurs are not acceptable substitutes. Place the wine, half the black currants, and the cassis syrup in a medium-size saucepan and boil over moderate heat until the wine has reduced to about l/. cup, 8 to 10 minutes. Add the stock and continue boiling until it has reduced by about half, 5 to 7 minutes more. Strain out and discard the black currants, season the sauce to taste, and keep warm. While the sauce is reducing, preheat the grill or broiler until very hot. Season the duck breasts with salt and pepper and cook them, with the skin side facing the heat, until crisp and brown, about 3 minutes; halfway through the cooking, rotate them 90 degrees to give them crosshatched grill marks. Then flip them and cook about 3 minutes more, until medium-rare, still pink in the center. With a sharp knife, cut each breast at a 45-degree angle into slices about 1/4 inch thick. Arrange each breast on a heated serving plate. Spoon the sauce over it and scatter the remaining black currants on top. Yield: For 6 servings <A HREF="http://www.foodtv.com/socal/reclist.htmHollywood">http://www.foo tv.c om/socal/reclist.htmHollywood Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 20, 1998
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