INGREDIENTS

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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