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How To Make Duck Breasts With Cassis

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How To Make Duck Breasts With Cassis

How To Make Duck Breasts With Cassis

Duck Breasts with Cassis Recipe. A sweetened duck dish ideal to make for a romantic dinner. Sample our Duck Breasts with Cassis recipe.

You Will Need

  • 1 duck breast
  • 4 shallots, minced
  • 60 ml crème de cassis
  • 2 Tbsp raspberry jam
  • 60 ml balsamic vinegar
  • Salt and pepper
  • A knob of butter
  • 1 frying pan
  • 1 chopping board
  • 1 spoon
  • 1 knife
  • 1 fork

Step 1:

Season the duck

Sprinkle both sides of the meat with salt and pepper.

Step 2:

Begin to heat the pan

Put the duck into the frying pan and place it over a low heat.

Step 3:

Slowly increase the heat

Gradually bring the heat up to a moderate temperature.
Throughout the whole process the fat will melt. Remove it from the pan as it melts down.
Leave the duck to cook for 10-12 minutes. It will take about this long for the fat to render completely.

Step 4:

Turn the duck over

When the fat has completely melted, flip the duck over in the pan, turn off the heat and leave it for 10 minutes.
For medium, leave the heat on for an extra 5 minutes.

Step 5:

Remove the duck from the pan

Remove the duck from the pan leaving any remaining fat and place the pan back onto a moderate heat.

Step 6:

Saute the shallots

Add the shallots and sauté them rapidly.

Step 7:

Add the cassis

Pour in the cassis and stir thoroughly.

Step 8:

Add the remaining ingredients

Add the raspberry jam and the balsamic vinegar and stir until the ingredients begin to reduce down.

Step 9:

Add the butter

When the sauce reduces, whisk in the butter and take the pan off the heat.

Step 10:

Serve

Serve the duck sliced into thick strips with the cassis sauce poured generously over the top.

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    Anonymous  (191 days ago)

    Hi Guys, Just to let you know that we have just tried the duck with cassis and it was just superb.The flavours of the sauce with the duck stay in the mouth for ages. We will now try that sauce with venison because that will take good fruit flavours as well.I do use a sauce like this for a lot of dishes but the basalmic vinegar lifts it up so this will be a regular feature in future. Yes I also agree that duck should be served pink but cooking it the way you describe does not allow the duck to dry out and still remain beatifull y moist. Many thanks.

    Echo Falls  (242 days ago)

    Pink is the correct way to serve duck, I recently had a similar recipe served to me with a rhubarb sauce and it was absolutely delish. I'm certainly gonna try this one for myself.

    0 out of 1 person found this comment helpful jake_sims  (694 days ago)

    Looks undercooked and unappetising, then again if this is good for a romantic video then it may make you look better! - a sarcastic comment from:

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