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Pan-seared Duck Breast with Port Currant Sauce

by Chef Sacha Douglas
RecipeServes 4
This is an impressive and festive dish for holiday dinners, but it’s also easy to make.If you want to skip the spice blend,the duck is also great on its own,simply seasoned with salt and pepper and served with the sauce. I like to serve this with mashed potatoes, or better yet, add some peeled celery root or parsnips to your recipe for added autumn flavour. Some quickly sautéed red swiss chard or other winter green rounds out the dish.

For the sauce:
• 2 cups port
• 1/4 cup fresh red currants (or use blueberries, blackberries, or cranberries—fresh or frozen)
• 1 tbsp honey
• 3 tbsp cold butter, cut into cubes
• Sea salt and fresh pepper, to taste

For the duck:
• 2 duck breasts (about 3/4 lb. each)
• 1 tbsp orange zest
• 1 tbsp fresh thyme
• 1 tbsp juniper berries
• 1 tsp sugar
• Sea salt and pepper, to taste

In a small saucepot bring the port to a simmer over medium-low heat. Gently simmer for about 15 minutes,or until the port is reduced to about 1/2 cup (it should be syrupy).Add the currants and honey. Season with salt and pepper to taste.

Place the orange zest, fresh thyme, juniper berries, sugar, and a pinch of salt and pepper in a spice grinder. Grind until juniper is ground and everything is combined.

Lightly score the duck breasts on the skin side in a cross-hatch pattern without cutting through the skin into the meat. Rub the meat side of the duck breasts generously with the spice blend.

Place a heavy skillet or cast-iron pan over medium-low heat. Add the duck breasts skinside down into the dry pan.Sear the duck breasts until skin is golden brown and the fat has rendered off, about 10-15 minutes (depending on the size of the duck breasts and the amount of skin).

Carefully pour out fat from the pan when necessary and adjust the heat if the duck skin starts to get too brown.When fat is crispy and rendered, remove all but 2 tbsp. of duck fat from the pan.Turn up the heat to medium-high.Sprinkle some extra salt on the duck meat. Turn duck breasts over in the pan and sear on the other side for 4-5 minutes until mediumrare (internal temperature should be 130°F). Using tongs, transfer duck to cutting board; loosely tent with foil and let rest for 8-10 minutes.

While duck is resting, heat the port reduction over medium heat. One by one, whisk in the cubes of cold butter until sauce is silky and shiny.Season to taste with salt and pepper.Keep warm on gentle heat–or sauce will split.

Thinly slice the rested duck on a diagonal, against the grain.Serve with port currant sauce, mashed potatoes and sautéed swiss chard.


Originally published in the Fall 2007 issue of Lifestyle Nova Scotia Magazine.