yields four servings
small boneless duck breasts, skin removed and reserved
slices bacon, cut across into thin strips
Freshly ground pepper to taste
tablespoons finely chopped shallots
cup red wine
cup chicken broth, homemade or low-sodium canned
tablespoon sherry vinegar
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
bacon recipe source: Molly O'Neill, The New York Times/Cooking (@nytfood)