Pan Seared Pekin Duck With Black Currant Sauce & Roasted Baby Potato’s

[civilsmoker]

The Black Currant sauce looks very inviting. How did you put it together? Funny thing, your post got me hankering for duck and I been spending way to much time trying to locate some but sheesh, price plus shipping is crazy. Then out of the blue I thought, wonder if my local butcher carries it. Sure enough, Maple Farms White Pekin. I'm heading there tomorrow . Thanks again for the inspiration Cortney!

Here you go! Hope it works and you like it.

Black currant reduction

2C beef broth
1/3C red wine
1/4C balsamic
1 small shallot diced
Couple sprigs of thyme
1/4 tsp black pepper corns
1 Tbsp Dijon
2 Tbsp molasses
1-2 Tbsp sugar in the raw
1/2C black currant jam

Combine in a sauce pan and simmer for 45-50 mins to reduce

After this initial simmer strain with a very fine screen

Use a starch slurry to thicken slightly and then reduce a bit more for taste about 10-15 min more. Then whip in a Tbsp of butter and season with salt and pepper…. Note it could have a bitter tone till the salt is added, the salt will bring forward the sweetness…

 

[civilsmoker]

A gorgeous looking meal!

We love seared duck breasts. We also go with the low-and-slow method to let the fat render. We usually go with Muscovy duck breasts. A little pricier, but very meaty. Our sauce is usually a warmed apricot marmalade with some lemon squeezed in, and a dash of black pepper.

Since this is a smoking forum you have me thinking about how I can add some smoke, render the fat, and not have dry, overcooked, duck breasts. Perhaps let the duck breasts dry in the fridge, as you did, cold smoke with a pellet tube for a couple of hours, then do the low-and-slow sear.

Hey just a thought but duck thighs and legs are made for slow cooking…. Ie I think a tin pan with some duck layered out then 225 till it is fall off the bone….a smoked version/variation of confit. That would be perfect for salads and pasta dishes

 

[Chris_in_SoCal]

Great cook. This one brought my attention for another reason. I have watched too much British TV and have been intrigued on black current since I have never had it here but recently I found out my local Walmart has it on the shelf imported from Britain.

I love it. I think of it as a mix between blueberries and blackberries but very sweet.

This would be great to go against the harsh flavor of a duck.

For me on a piece of toast will do.

 

[schlotz]

Here you go! Hope it works and you like it.

Black currant reduction

2C beef broth
1/3C red wine
1/4C balsamic
1 small shallot diced
Couple sprigs of thyme
1/4 tsp black pepper corns
1 Tbsp Dijon
2 Tbsp molasses
1-2 Tbsp sugar in the raw
1/2C black currant jam

Combine in a sauce pan and simmer for 45-50 mins to reduce

After this initial simmer strain with a very fine screen

Use a starch slurry to thicken slightly and then reduce a bit more for taste about 10-15 min more. Then whip in a Tbsp of butter and season with salt and pepper…. Note it could have a bitter tone till the salt is added, the salt will bring forward the sweetness…

Thanks Cortney, I'll follow up after making it!

 

[civilsmoker]

Great cook. This one brought my attention for another reason. I have watched too much British TV and have been intrigued on black current since I have never had it here but recently I found out my local Walmart has it on the shelf imported from Britain.

I love it. I think of it as a mix between blueberries and blackberries but very sweet.

This would be great to go against the harsh flavor of a duck.

For me on a piece of toast will do.

Many thanks Chris! Yea is a new fav in our house for sure. And its funny we had a fam discussion about what it tasks like and the mix between blueberries and blackberries was the concurrence. Mrs. C saw Gordon Ramsey use it in a recipe for duck breast, so she adapted her balsamic red wine reduction to use the black currant

This is the one Mrs C used, its actually not very sweet at all

PS, It also goes really well with a SRF Wagyu petite sirloin!!!!! we had left over sauce and had to find a use for it.....LOL These were on sale for 9.99/lb so problem solved!

Thanks Cortney, I'll follow up after making it!

I posted the brand we used above as it's not very sweet.

 

[sandyut]

That all looks fantastic. I fall in the not a duck fan, but the presentation is over the top. Nice work

 

[schlotz]

Thanks for the update Cortney. Saw that one and almost went with it but decided on the jam. Got this one. Hopefully it will still turn out good.

 

[Ishi]

I’m just dying right now after reading and looking at the pics!
OVER THE TOP civilsmoker

 

[civilsmoker]

That all looks fantastic. I fall in the not a duck fan, but the presentation is over the top. Nice work

Thanks sandy and I did post a red beef meat version for ya.....LOL.

Duck isn't for everyone but there is lots of badly cooked duck out there.... Just imagine if all the filets were cooked well done by default..... I wouldn't be a beef fan at that rate....LOL

Just gonna put this out there....the boy and daughter said this was second to the A5 NYs we did last year and I'm with them

Thanks for the update Cortney. Saw that one and almost went with it but decided on the jam. Got this one. Hopefully it will still turn out good.

View attachment 729707

I'm sure it will taste just fine! Just verify the sugar/sweet level before you add the full recipe sugar.

I’m just dying right now after reading and looking at the pics!
OVER THE TOP civilsmoker

Much appreciated Ishi!

 

[Chris_in_SoCal]

Many thanks Chris! Yea is a new fav in our house for sure. And its funny we had a fam discussion about what it tasks like and the mix between blueberries and blackberries was the concurrence. Mrs. C saw Gordon Ramsey use it in a recipe for duck breast, so she adapted her balsamic red wine reduction to use the black currant

This is the one Mrs C used, its actually not very sweet at all
View attachment 729687

Yep that's the same brand. The first jar went quick so I bought another one yesterday along with a jar of lemon curd by the same company.