125 ml black currant juice reduce in sauce pan to 1/4 of its original amount. Pour into a shallow dish and add 1 tbsp. Black Currant Vinegar and 1 tbsp. honey Cut the skin of
2 duck breasts several times. Marinate the duck breasts for about 2 hours.
Remove the duck breasts from the marinade, pad dry, season with salt and pepper
Heat in a frying pan 4 tbsp. Grape Seed Oil Cabernet Sauvignon Fry the duck breast on both sides. Turn onto the skin side and continue frying for about 8-10 minutes.
Remove the duck breast from the pan, cover with aluminum foil and set aside. Add 60 ml chicken stock to the pan, stir in 1 tsp. Prune Mustard and 1 tsp. Black Currant Vinegar Add as much ice cold butter until the sauce takes on a velvety consistancy. Season with salt and pepper Cut the duck breasts into slices, arrange on plates and serve with the sauce.
serves 2
