Seared Duck Breast with Black Currants

Ingredients

• 2 whole duck breast
• 1 cup black currants
• 1 cup quinoa
• 1 cup cherry tomatoes
• 2 sprigs fresh rosemary
• 1 cup chicken broth
• 1 tbsp butter
• 1 tsp salt

Instructions

1. 1

   Score the duck skin in a crosshatch pattern, then season both sides with the 1 tsp salt. Let sit at room temperature for 10 minutes.

2. 2

   Place the duck breasts skin-side down in a cold skillet. Turn heat to medium and cook until the skin is deeply golden and crisp, about 8 minutes. Pour off excess fat as needed.

3. 3

   Flip the duck and cook for 4-5 minutes more for medium-rare, until the internal temperature reaches 130°F. Transfer to a plate and rest loosely covered.

4. 4

   While the duck rests, add the 1 cup quinoa and 2 cups water to a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook until the water is absorbed, about 15 minutes.

5. 5

   In the same skillet, add the 1 cup cherry tomatoes and 1 cup black currants. Cook over medium heat until the tomatoes blister and the currants burst, about 3 minutes.

6. 6

   Pour in the 1 cup chicken broth and add the 2 rosemary sprigs. Simmer until the sauce reduces by half, about 5 minutes. Stir in the 1 tbsp butter until melted.

7. 7

   Slice the rested duck breast against the grain. Serve over the cooked quinoa, spoon the currant sauce over the top, and garnish with fresh rosemary if desired.

Tools you’ll need

• skillet
• saucepan
• chef's knife
• cutting board

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