Black Currant Lacquered Duck Breasts

Name: Black Currant Lacquered Duck Breasts
Ingredients: 4 Muscovy duck breasts (this is a big duck and a breast is usually ¾ to 1 inch thick); Coarse Sea Salt; Freshly ground black pepper; 6 tablespoons minced shallots; 2 tablespoons grated ginger; 4 tablespoons honey; 1 cup black currant jam; ½ cup cider vinegar

www.litchfieldfarmersmarket.org

Black Currant Lacquered Duck Breasts: Perfectly glazed duck with a crosshatched skin, rich in flavor. Serves 6. Recipe by Anna Gill.

View full recipe on www.litchfieldfarmersmarket.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.litchfieldfarmersmarket.org.

Share this recipe:

Cooking tools:

Oven
Saute pan
Roasting pan
Roasting rack
Aluminum foil
Stove
Chef's knife
Cutting board
Grater
Pepper mill
Pastry brush
Serving platter
Measuring spoon
Measuring cup
Spoon
Paring knife

Ingredients

4 Muscovy duck breasts (this is a big duck and a breast is usually ¾ to 1 inch thick)
Coarse Sea Salt
Freshly ground black pepper
6 tablespoons minced shallots
2 tablespoons grated ginger
4 tablespoons honey
1 cup black currant jam
½ cup cider vinegar