4 duck breasts
Coarsely ground salt and pepper
Rind and juice of one lemon
Rind and juice of one orange
4 tbsp red currant jelly
4 tbsp port
Pinch of ground mace
1 tbsp brandy or cognac
1 tablespoon butter
Fresh blackberries, raspberries and red currants
Using sharp knife, score the skin of the duck breasts cutting diagonally in one direction and then in other in a crosshatch pattern. Cut all the way through the skin and fat, but keep the flesh intact. Place uncovered breasts in the refrigerator and let it stay for at least 6 hours or overnight. This will dry the skin and it will be crispier.
Make the sauce:
If you have a gadget to remove rind from the citruses, then you do not have to chop the rind. Otherwise, finely chop the rind of both citruses. Simmer lemon and orange juices and the rinds in a saucepan for 5 minutes. Stir in red currant jelly, let it melt, and then add the port. Bring to a boil, add mace and season with salt and pepper. Let it simmer until it thickens a little bit and evaporates to about 1.5 cups.
Season duck with coarsely ground salt and pepper and place in the unheated heavy-bottom skillet with skin side down. Cook over medium heat until small pool of fat forms in the skillet. Turn breast over with the thongs and cook the other side for about 2 minutes. Turn breasts over again and cook until the skin is nicely golden browned and crisp. It takes about 10 minutes. Spoon off the forming duck fat and keep it for any other use (it is delicious with mash potatoes, for example.) Then turn duck again and cook with the skin side up for another 8 -12 minutes until duck is medium-rare and instant thermometer registers 125-130 F. Let the breasts rest for about 10 minutes and keep them warm.
Pour off all, but one tablespoon of fat from the pan, and deglaze it with brandy, dislodging the sediments (those jewels of searing) and bring to a boil. Stir in the port sauce and cook for 2 minutes, then add butter and let it melt. Cut duck breasts diagonally, pour sauce over breasts and scatter fresh berries on top.
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