Black Currant Glazed Duck Breast

Name: Black Currant Glazed Duck Breast
Total time: 40 min
Yield: 1 serving
Cuisine: French
Ingredients: 1 duck breast (about 180–200 g); Salt and freshly ground black pepper; 1 tsp neutral oil (if needed); 1 small shallot, finely chopped; 60 ml dry red wine; 2 tbsp black currant preserves; 60 ml chicken stock; 1 tsp red wine vinegar; 1 tsp cold unsalted butter

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40 minTotal time

MediumDifficulty

650kcal / serving

Ingredients

For 1 serving

servings

1 duck breast (about 180–200 g)
Salt and freshly ground black pepper
1 tsp neutral oil (if needed)
1 small shallot, finely chopped
60 ml dry red wine
2 tbsp black currant preserves
60 ml chicken stock
1 tsp red wine vinegar
1 tsp cold unsalted butter

Ingredient substitutions

Black currant preserves Blackberry preserves with a small squeeze of lemon
Dry red wine Dry rosé wine
Chicken stock Vegetable stock

Nutrition per serving

Estimated values for 1 serving, 650 kcal

Protein39 g

Carbohydrates23 g

Fat44 g

Fiber 1 g · Sugar 18 g · Sodium 590 mg

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A French-inspired pan-seared duck breast with crisp, golden skin and rosy, tender meat. A glossy black currant and red wine reduction balances the duck’s richness with tart fruit and gentle acidity.

Main Dish French

Steps

Pat the duck breast dry. Score the skin in a shallow crosshatch, taking care not to cut into the meat, then season both sides with salt and pepper.
Place the duck skin-side down in a cool, dry skillet. Set it over medium heat and cook for 10–14 minutes, pouring off excess rendered fat as needed, until the skin is deeply golden and crisp.
Turn the breast and cook the meat side for 3–5 minutes, until it feels springy and the center remains rosy when cut. Transfer to a plate and loosely cover; rest for 8 minutes.
Pour off all but about 1 teaspoon of fat from the skillet. Add the shallot and cook for 1 minute until softened.
Pour in the red wine and scrape up the browned bits. Simmer until reduced by about half, then stir in the preserves, stock, and vinegar. Simmer 3–5 minutes until glossy and lightly syrupy.
Remove the skillet from the heat and swirl in the cold butter. Taste and adjust seasoning.
Slice the duck across the grain and serve with the warm sauce.

Tips for Black Currant Glazed Duck Breast

A heavy skillet helps render the skin evenly; use a splatter screen if the duck fat spits.
The sauce should coat the back of a spoon but still flow easily; it thickens a little as it cools.
Render extra duck fat separately and save it, covered in the refrigerator, for roasting potatoes.

Drink pairing

A medium-bodied Pinot Noir
Its bright acidity and red-fruit character complement the tart currant glaze without overwhelming the duck.

0% option: Sparkling black currant juice diluted with soda water

Storage

Refrigerate leftover duck and sauce in a sealed container within 2 hours and use within 3–4 days. Reheat gently until steaming hot; the skin may lose its crispness.