Seared Duck with Balsamic Currant Sauce Recipe
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Seared Duck Medallions with Balsamic Currant Sauce
Timothy Vollmer - Creative Commons
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For an effortless main course worthy of dinner parties and special occasions, make this seared duck with balsamic vinegar sauce. The seared duck, sliced into petite, succulent medallions after cooking, makes for an impressive centerpiece when drizzled with a flavorful balsamic currant reduction. Serve it with smashed golden potatoes and steamed crisp-tender haricot vert.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings
Ingredients:
- Balsamic currant sauce:
- 1 cup balsamic vinegar
- 1 cup crème de cassis
- Seared duck:
- 2 duck breasts
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Preparation:
How to make seared duck with balsamic currant sauce:
In a medium sized saucepan set over medium-high heat, bring the balsamic vinegar and crème de cassis to a boil. Allow the mixture to cook down, uncovered, until it reduces by half. Set it aside until the duck is finished cooking.
Cut small slits in the skin side of each duck breast, without slicing all the way into the flesh. Season the duck on both sides with the salt and pepper.
Preheat a large skillet over medium-high heat and sear the duck breasts, skin side down, for 7 minutes, reducing the heat to medium-low after 3 minutes. Flip the duck breasts over and cook them for an additional 4 to 5 minutes.
Transfer them to a plate and cover it with foil to retain warmth. Allow the duck to rest for 5 minutes before carving into medallions. Drizzle the seared duck medallions with the finished balsamic - black currant reduction and serve immediately.
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