Serves: 4
Preheat oven to 350 degrees F.
4 (6-ounce) boneless duck breasts
1 teaspoon salt
3 teaspoon coarsely ground black pepper
4 shallots, minced
1/4 cup crème de Cassis
1/2 cup black currant jam, or black cherry, boysenberry, or similar preserve
1/4 cup balsamic vinegar or red wine vinegar
Place the duck skin side up. Using a sharp knife, score 4 (1/4-ince-deep) cuts across the skin at 45 degree angle. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over the meat side of each duck breast.
Heat a well-seasoned skillet or nonstick pan over high heat. When pan is hot, add duck breast, skin side down, and cook for 5 minutes, or until skin is brown and crispy. Flip and cook for 2 more minutes.
Remove pan from heat (save the drippings) and transfer duck breast, skin side up, to a cooking sheet lined with aluminum foil. Bake on the top rack of the oven for 6 minutes.
Carefully discard all but 2 tablespoons of duck drippings form the pan. Return pan to medium heat and shallot. Stir occasionally for 3 minutes, or until shallot begins to turn golden. Add Cassis to the pan and stir with a wooden spoon to loosen up the browned bits left by the duck. Add jam, vinegar, and remaining teaspoon of black pepper, and stir occasionally for 3 minutes. Remove from heat.
Remove duck from the oven and slice each breast at a 45 degree angle into 1/4-inch-thick strips (properly cooked duck should resemble medium-rare steak). Arrange in a fanlike pattern on a warmed plate and spoon Cassis compote overtop.
Serve immediately.
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