Crispy Duck Breast With Black Currant Gastrique
Ingredients
- ½ cup honey
- 1 cup white wine vinegar
- ½ cup fresh or frozen black currants, stemmed
- ¼ cup crème de cassis
- 2 boneless, skin-on duck breasts (about 12 oz. each), skin scored in a crosshatch pattern
- Kosher salt and freshly ground black pepper
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