If you were part of upper class society on 19th century New York City then this dish will be extremely familiar to you. Of course, since no one from that time is actually alive…what a weird way to start this post. The point being, duck with blackcurrants is a delicious dish that was most popular in the 1800’s but has made a bit of a comeback in recent years.
Believe it or not, as fancy as this dish sounds it can be made with just FOUR ingredients. That doesn’t sound right…does it? But it is the truth. If you have seen my other duck recipes like my duck breast with plum sauce, you already know the trick to making luxurious sauces for this tasty game meat.
Duck breast is one of my absolute favorite meats to cook. It is tastier than chicken, and healthier than beef or pork, so I pretty much cook a duck recipe at least once a week. A well made duck breast recipe is, in my opinion, a top choice date night recipe to really impress that special someone.
How To Make Duck With Blackcurrants
Blackcurrants are such a versatile berry because they can be easily used in both sweet and savory dishes. They make an excellent salad dressing, as well as in pies, jams, and sauces. This duck with blackcurrants dish utilizes blackcurrant jam for it’s savory sauce. If you have plenty of leftover berries, whip up a quick blackcurrant compote perfect for pancakes!
2 Duck Breasts – skin on, A Grade (top quality) breasts. I go into detail with choosing the right duck breast here, but basically you should use pekin or moulard ducks.
200 ml Chicken Stock – you can actually use any homemade stock you want, but chicken stock is the easiest store-bought one most people can find. You can also use a bouillon cube in a cup of water as well.
3 tbsp Blackcurrant Jam – this ingredient is easily found in stores in Europe, but may be a little difficult in USA. It is likely to be at more upscale shops like Whole Foods, or easily ordered online. You can also make your own homemade blackcurrant jam if you can find fresh berries.
2 pinches Salt – one for the skin of each duck breast.
The first thing to do in this duck with blackcurrants recipe is to score the duck breast. Use a sharp knife and make a cross-hatch pattern in the skin. Do not cut the actual muscle; cut only deep enough to reach the muscle under the fat layer. This will assist in rendering the fat out of the duck as you cook it.
Salt the skin and place the breast skin side down in an oven safe cold pan. Put the heat on the lowest setting and slowly raise the temperature/flame as you see more fat rendering. Preheat the oven to 180C.
When the fat has rendered completely, check the skin. If it looks nice and golden brown flip the duck and cook the other side for about 30 seconds. Then pop the whole pan in the oven for 6 minutes. This should achieve you a perfectly cooked medium rare duck breast.
In another pan add the chicken stock and blackcurrant jam and bring to a boil. Whisk to combine the ingredients and reduce the temperature to a simmer. You want to cook this for about 10 minutes so it slightly thickens. This is perfect because after you remove the duck from the oven you want to let it rest for 5 minutes before cutting it.
Cut your duck breast into either slices, or on the bias for a nice presentation. Serve alongside a salad, or some whipped potatoes for a very impressive date night meal. Serve the sauce in a little pouring boat on the side, so your guests can drizzle over however much they want.
Want to make a dessert to pair perfectly with this duck with blackcurrants recipe? How about a fresh and delicious blackcurrant tart! A fancy way to pair flavors between courses at your next dinner party.
More Tasty Duck Breast Recipes
Duck With Blackcurrants
- 1 Pan
- 1 Oven
- 2 Duck Breasts skin on, A Grade (top quality) breasts.
- 200 ml Chicken Stock you can actually use any homemade stock you want but chicken stock is the easiest store-bought one most people can find. You can also use a bouillon cube in a cup of water as well.
- 3 tbsp Blackcurrant Jam this ingredient is easily found in stores in Europe but may be a little difficult in USA. It is likely to be at more upscale shops like Whole Foods, or easily ordered online. You can also make your own homemade blackcurrant jam if you can find fresh berries.
- 2 pinches Salt one for the skin of each duck breast.
- Preheat your oven to 180C or 350F
- Start by scoring the duck breast skin in a cross hatch pattern. Do not cut into the muscle, just enough to get to the fatty layer under the skin. Sprinkle a pinch of salt on each breast
- Place the duck breast skin side down in an oven safe cold pan and turn the heat on the lowest setting. Slowly raise the heat as the fat begins to render over about 10 minutes, or until the skin is golden brown.
- Flip the breast and cook the other side for about 30 seconds, then pop the whole pan in the oven for 6 minutes. While the duck is in the oven you can make the blackcurrant sauce. When the duck is done remove from the oven and place on a cutting board to rest for 5 minutes before cutting into.
- In another pan add the chicken stock and blackcurrant jam and whisk to combine while bringing it to a boil. Lower to a simmer and let reduce for about 10 minutes.
- Cut the duck into slices or on the bias and plate. Drizzle over the blackcurrant sauce or place the sauce in a pouring container on the side so your guests can choose how much they want to add. Enjoy!
Duck With Blackcurrants
Great Date Night Recipes
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