Magret de Canard au Cassis

Name: Magret de Canard au Cassis (Duck Breast with Blackcurrants)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: For 6
Cuisine: French
Ingredients: Red wine 300 ml; Blackcurrants 1 tablespoon; Butter 50 g + 100 g; French shallot 1; Crème de cassis 100 ml; Celeriac 1; Salt, pepper; Lemon 1 (for the juice); Breasts from a fattened duck 3

Duck Breast with Blackcurrants

Preparation info

For
6

Difficulty
Medium
Ready in
50 min

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Breasts from a fattened duck 3
French shallot 1
Red wine 300 ml

Europe
France
Main course
Mediterranean
Gluten-free

Method

Peel the celeriac, chop into cubes and cook in boiling water with the juice of the lemon. Purée the cooked celeriac in a processor, add 100 g butter and season. Peel and mince the shallot.
Bring the wine to the boil, add the shallots, allow to reduce by half, add the crème de cassis and the blackcurrants and reduce again. The sauce should be syrupy. Whis