Recipe Scott Bagshaw. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Scott Bagshaw. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Roast duck breast with wine-soaked currants and toasted chestnuts3
Roast duck breast with wine-soaked currants and toasted chestnuts2
  • Duration
  • Cook Time
  • Prep Time
  • Serves 4 to 6.Servings

Ingredients

  • 1/2 cup palm sugar
  • 2 cups red wine
  • 2 cinnamon sticks
  • 3 bay leaves
  • 1 cup currants
  • 2 duck breasts, scored
  • Coarse salt and freshly ground pepper, to taste
  • 1 cup toasted chestnuts, chopped

Preparation

Preheat oven to 375˚F. In small saucepan, over medium heat, add palm sugar and caramelize. Add red wine, cinnamon, bay leaves and currants. Bring to a simmer and cook until reduced by one third. 

While sauce is reducing, in a medium, ovenproof skillet, heat pan over high heat. When just smoking add duck breasts, skin side down. Sear for 2 minutes then flip and sear for another 2 minutes. Season with salt and pepper. Place in oven, uncovered, for 8 to 10 minutes. Remove duck from pan and let rest on cutting board for 10 minutes. Thinly slice. To serve, ladle sauce over top of duck breast and garnish with chestnuts.