date: Wednesday, August 17, 2011
title: Magret de Canard
2 large duck’s breasts
100ml cream
2 small glasses Crème de Cassis
Handful of fresh blackcurrants (or frozen if out of season)
Salt & Pepper
1)Remove the small muscle in the breast
2)Score the fat deeply to form diamond shapes
3) Place breast in hot pan fat side down
4) Allow fat to go crispy and drain off fat and save for crispy roast potatoes
5) Remove from pan & season then return to the pan on a lower heat
6) Fry the breast for 2-4 mins (depending on how you want it cooked) and remove
7) Add crème de cassis and bring to the boil
8) Add 100ml cream and stir in the blackcurrants
9) Arrange the duck and sauce on a clean plate
