Tart, punchy black currants are simply the factor to pair with juicy, pan-roasted duck breasts. Simmered with vinegar and créme de cassis and rounded out with honey, the jammy, sweet-and-sour sauce cuts by means of the wealthy meat and is equally welcome spooned over roasted pork, venison, and even quail. If you happen to desire a extra rustic sauce, go away the berries in. For a glossier sauce, pressure it by means of a fine-mesh sieve earlier than serving.
Whereas pan-roasting usually calls for prime warmth, duck breasts profit from rendering slowly over a low temperature, permitting the fats to completely soften and the pores and skin to brown. You’ll want to save the rendered fats––it’s an exquisite addition to braised cabbage, polenta, and even shortbread cookies.
