4 Muscovy duck breasts (this is a big duck and a breast is usually ¾ to 1 inch thick)
Coarse Sea Salt
Freshly ground black pepper
6 tablespoons minced shallots
2 tablespoons grated ginger
4 tablespoons honey
1 cup black currant jam
½ cup cider vinegar
1. Preheat oven to 400oF.
2. Score the skin side of each duck breast in a diagonal crosshatch pattern. This will maximize the release and rendering of the duck fat. But take care not to pierce the flesh of the breast.
3. Season the breasts with the salt and freshly ground pepper.
4. Heat a sauté pan over medium heat for roughly 2 minutes. Place the breasts skin side down into the pan, cover the pan and reduce the heat to low to brown the skin and release the fat for 6 to 8 minutes, depending on the size of the breasts.
5. Remove the breasts from the pan to a racked roasting pan and cover with foil.
6. Skim off two tablespoons of the fat and reserve. Drain the remaining fat from the pan.
7. Return the pan to the stove over a low to medium heat and return the reserved fat to the pan. Add the shallots to it over a low to medium heat. Sauté the shallots until translucent but not browned, about 2 to 3 minutes.
8. Add the ginger, honey, jam and vinegar. Stir and bring to a simmer. Cook at the simmer for about 3 minutes until it is reduced by 1/3 and thickened.
9. Remove the foil from the breasts and brush them thickly with the glaze. Place breasts in the oven for 8 to 10 minutes for a pink center. Adjust according to the size of the breasts.
10. Remove breasts to a serving platter and slice diagonally. Drizzle with the remaining glaze and serve.