Duck breast in cassis sauce

Ingredients for 2 servings:

• 2 duck breasts (Barbary duck)
• Salt and pepper, black
• curry powder
• Paprika powder, sweet
• Thyme
• 2 tbsp balsamic vinegar
• 4 tbsp blackcurrant
• 100 ml chicken stock (duck stock)
• 3 tsp jam (blackcurrant jelly)
• 2 pinches of mustard (Dijon mustard)
• Pepper, white
• olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mix together the salt, black pepper, curry powder, paprika, and thyme and rub into the duck breasts. Cover and fry the duck breasts in a pan over medium heat in oil that is not too hot, skin-side down for about 15 minutes. Turn over and fry, covered, for another 6 minutes. Remove from the pan and keep warm. Skim off any excess oil with a spoon. Deglaze the pan with the balsamic vinegar and reduce the vinegar almost completely. Add the blackcurrant and duck stock and simmer over high heat until syrupy. Remove the pan from the heat, stir in the redcurrant jelly, and reduce slightly. Carefully season with salt, pepper, and mustard. Thinly slice the duck breast fillets and pour the hot sauce over them. Accompany with: glazed carrots, fried potato dumplings. Wine recommendation: Pinot Noir (Côte d’Or Grand Cru).