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LOCATION: Recipes >> Poultry >> Duck 03

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Duck in Red Wine-Currant Sauce With Cracklings And Bacon
Yield: Four servings.

2 small boneless duck breasts, skin removed and reserved
2 slices bacon, cut across into thin strips
1/2 teaspoon salt
Freshly ground pepper to taste
3 tablespoons finely chopped shallots
1 cup red wine
1/2 cup chicken broth
1 tablespoon sherry vinegar
3 tablespoons currants
2 teaspoons unsalted butter

Julienne half of the duck skin and discard the rest. Heat a large
heavy skillet over medium-high heat. Add the duck skin and bacon
and cook, stirring constantly, pouring off and reserving rendered
fat as it accumulates, until skin and bacon are well browned, about
6 to 7 minutes. Remove with a slotted spoon, drain on paper towels
and set aside. Save 2 teaspoons of fat and discard the rest.

Season the duck with salt and pepper to taste. Place 1 teaspoon
of the fat in the skillet. Sear duck until browned on the outside
and medium rare inside, about 2 minutes per side. Set aside and
keep warm.

Add the remaining fat and the shallots to the skillet and cook for
30 seconds. Stir in the wine, broth, vinegar and currants and
simmer unto reduced to 1/2 cup, about 10 minutes.

Remove pan from heat and whisk in butter. Season with 1/2 teaspoon
of salt and pepper to taste. Cut the duck on the diagonal into
thin strips and fan out onto 4 plates. Spoon the sauce over the
duck, sprinkle with the reserved duck skin and bacon and serve


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