Pan Seared Duck Breast with a Black Currant Pink Peppercorn Sauce

Pan Seared Duck Breast with a Black Currant & Pink Peppercorn Sauce

Pan Seared Duck Breast with a Black Currant & Pink Peppercorn Sauce

By Food52
Serves 8

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Details
  • Servings:   8
  • Calories:   447
  • Protein:   40g
  •  
  • Fiber:   4g
  • Sugar:   16g
  • Carb Total:   34g
  •  
  • Trans Fat:   0g
  • Saturated:   7g
  • Fat Total:   15g
  •  
  • Dish:   main course
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Cuisine
  • american
Comments
Ingredients
  • 8 Muscovy Duck Breasts
  • 1 ounce Shallot, Minced
  • 4 ounces Creme de Cassis
  • 1 ounce Dried Black Currants
  • 12 Pink Pepper Corns, Crushed
  • 16 ounces Brown Veal Stock
  • 1/2 ounce Parsley, Minced
  • 2 ounces Cold Butter, Cubed
Instructions

Pan Seared Duck Breast with a Black Currant & Pink Peppercorn Sauce serves 8 original recipe by Food52.

View original preparation instructions

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