Sunday, September 27, 2015


yields four servings 

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

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. 

bacon recipe source: Molly O'Neill, The New York Times/Cooking (@nytfood)

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