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Crispy Duck Breast With Black Currant Gastrique
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Crispy Duck Breast With Black Currant Gastrique
Photo: Murray Hall • Food Styling: Camille Becerra. Photo: Murray Hall • Food Styling: Camille Becerra Tart, punchy black currants are just the thing to pair with juicy, pan-roasted duck breasts. Simmered with vinegar and créme de cassis and rounded out with honey, the jammy, sweet-and-sour sauce cuts through the rich meat and is equally welcome spooned over roasted pork, venison, or even quail. If you prefer a more rustic sauce, leave the berri…
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