Heat the oven to 450F.
- 2 whole duck breasts, seasoned with salt and pepper
- 1/4 cup water
- 2 bunches green onions, trimmed
- 2 turnips, turned
- 1/4 cup Cassis
- 1/2 cup butter
- 1/4 cup black currant vinegar
- 2 tablespoons brandy
- 1 cup rich duck stock
- Fresh black currants (fresh blackberries or raspberries may be substituted
- Salt and pepper to taste
- Lemon juice
Season the duck with salt and pepper. Place the duck in a roasting pan and add water. Roast in oven for 30 minutes or until medium done. Duck should still be pink inside. Remove from oven and allow to cool. The carry-over cooking will continue to cook the duck out of the oven.
Cut green onions to about 3 inches long, toward the white part. Turn the turnips into olive shapes. Blanch green onions and turnips separately. Set aside until needed.
To prepare the sauce: In a saucepan, reduce the Cassis, vinegar and brandy until thick and syrupy. Add duck stock and continue to reduce until it reaches desired consistency. Whisk in the butter, a little at a time. Add the currants, taste and season with salt, pepper and lemon juice.
Cut off the breasts and trim. Slice into auguillette (thin slices or lengthwise slices of the breast of poultry or winged game).
Reheat the blanched vegetables in 1 tablespoon of butter. Arrange the duck slices and vegetables attractively on warm plates. Nap the duck with the Cassis sauce. Serves 4.
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Chuck Taggart (e-mail chuck)