Black Currant Duck Breasts Recipe


Preparation Time20 MinCooking Time40 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings6
MethodMain Ingredient
Interest Group


 Duck breasts3 , rinsed
 Whole duck breasts1 Pound, boned, rinsed, and patted dry (3 Whole)
 Salt To Taste
 Coarse salt To Taste
 Black pepper To Taste
 Black pepper To Taste, coarsely ground
 Olive oil1 Teaspoon
 Chicken broth1 Cup (16 tbs), defatted
 Chicken broth1 Cup (16 tbs)
 Black currant preserves1⁄2 Cup (8 tbs)
 Black currant1⁄2 Cup (8 tbs)
 Syrup2 Tablespoon (1 Can)
 Cassis syrup2 Tablespoon

Nutrition Facts

Serving size

Calories 82 Calories from Fat 24

% Daily Value*

Total Fat 3 g4.1%

Saturated Fat 0.67 g3.3%

Trans Fat 0 g

Cholesterol 32 mg

Sodium 192.6 mg8%

Total Carbohydrates 6 g2%

Dietary Fiber 0.04 g0.18%

Sugars 0.2 g

Protein 9 g17.1%

Vitamin A 0.9% Vitamin C 32.5%

Calcium 0.8% Iron 11.7%

*Based on a 2000 Calorie diet


1) Halve the duck breasts lengthwise. Trim off the excess fat and skin from around the meat. Score the skin 3 times on the diagonal and sprinkle evenly with the salt and pepper.

2) In a large non- stick skillet, saute the 3 breast pieces with the skin side down, over high heat for 3 to 4 minutes, until well browned. Turn and saute for another 3 to 4 minutes.
3) Remove the cooked breasts on a plate, cover and allow to rest, until serving. Drain off any excess fat and saute the other 3 breast pieces.
4) Drain off the skillet fat, lightly wipe with a paper towel and heat the skillet over a medium-high heat.
5) Add the chicken broth and any duck juices. Bring to a boil, scrap the bottom of the pan and boil for 1 minute.
6) Lower the heat to medium and stir in the black currant preserves and cassis. Stir and cook for 5 to 6 minutes, until slightly thickened.

7) Slice the duck breasts on the diagonal and arrange the slices on serving plates. Spoon the sauce over the meat and serve immediately.