Black Currant Lacquered Duck

Wow! Looks beautiful and is so decadent. Yum! It’s super easy, don’t let the fancy name fool you.


4 Whole boneless duck breasts (with skin)

salt and pepper

3 Tablespoons chopped shallots

1 Tablespoon grated ginger

2 Tablespoons honey

1/2 cup black currant jam

1/4 cup cider vinegar


1. Preheat oven to 375 degrees.

2. Score the skin side of the duck in a crosshatch pattern.

3. Heat a saute pan over medium heat for 2 minutes. Season duck with salt and pepper. Put the breasts, skin side down, and cook 6-8 minutes. Drain off grease.

4. Turn over duck and brown the flesh side for 3-4 minutes. Set aside.

5. Add the shallots to the pan and saute 2 minutes until softened. Add ginger, honey, jam and vinegar. Stir and simmer 2-3 minutes to thicken into a glaze.

6. Put duck on a cookie sheet, brush with lacquer and bake for 3 minutes.

7. Slice the breasts and drizzle with remaining sauce.

~ by accordingtoleanne on August 20, 2010.

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