| 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 |
tb |
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
http://www.foodtv.com/socal/reclist.htm#Hollywood
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 20, 1998
A Message from our Provider:
“If you want to be a leader, you must serve.”