Serves 6
3 Whole, Boneless Duck Breasts, Skin On, Each Split in Half (6 Pieces)
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
1 Tablespoon Chopped Shallot
½ Cup Madeira Wine
2 Cups Homemade Chicken Stock
1 Cup Currant Jelly
Heat a large heavy skillet on medium high heat. Score the duck breasts (see photo) and season with the salt and pepper. Place the duck skin-side down into the hot pan and render the fat from the duck. Do not attempt to turn the breasts for at least 5 minutes to prevent sticking. After 5 minutes check to see if the skin is very brown and crisp.
Turn the breast over and continue to cook for 7 to 8 minutes for medium rare. Cook a bit longer for medium. Remove the duck from the pan and keep warm.
Drain all but 1 tablespoon of the duck fat from the pan and add the shallots. (Save the drained duck fat. It’s great to sauté potatoes in.) Sauté the shallots in the fat for 2 minutes. Deglaze the pan with the Madeira wine and reduce by half. Add the chicken stock and reduce by half again. Add the currant Jelly and bring the sauce to a simmer whisking until all of the jelly is incorporated. Check for seasoning and add salt and pepper if needed.
Slice the duck breast on an angle into ½ inch slices. Spoon some of the sauce onto each dinner plate and top with sliced duck breast. Spoon a bit more sauce over the top of the duck. Don’t get carried away. You do not want to lose the flavor of the duck by adding too much sauce. Serve immediately.
