Ingredients
- 2 small boneless duck breasts, skin removed and reserved
- 2 slices bacon, cut across into thin strips
- ½ teaspoon salt
- Freshly ground pepper to taste
- 3 tablespoons finely chopped shallots
- 1 cup red wine
- ½ cup chicken broth, homemade or low-sodium canned
- 1 tablespoon sherry vinegar
- 3 tablespoons currants
- 2 teaspoons unsalted butter
- Nutritional Information
Nutritional analysis per serving (4 servings)
215 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 15 grams protein; 59 milligrams cholesterol; 618 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Julienne half of the duck skin and discard the rest. Heat a large heavy skillet over medium-high heat. Add the duck skin and bacon and cook, stirring constantly, pouring off and reserving rendered fat as it accumulates, until skin and bacon are well browned, about 6 to 7 minutes. Remove with a slotted spoon, drain on paper towels and set aside. Save 2 teaspoons of fat and discard the rest.
- Season the duck with salt and pepper to taste. Place 1 teaspoon of the fat in the skillet. Sear duck until browned on the outside and medium rare inside, about 2 minutes per side. Set aside and keep warm.
- Add the remaining fat and the shallots to the skillet and cook for 30 seconds. Stir in the wine, broth, vinegar and currants and simmer until reduced to 1/2 cup, about 10 minutes.
- Remove pan from heat and whisk in butter. Season with 1/2 teaspoon of salt and pepper to taste. Cut the duck on the diagonal into thin strips and fan out onto 4 plates. Spoon the sauce over the duck, sprinkle with the reserved duck skin and bacon and serve immediately.
30 minutes
Dining and Cooking