DUCK MAGRET WITH A RED CURRENT (BERRY) REDUCTION

Ingredients

2             Duck Breasts (Magret)

2             Bay leaves

2             Star Anise

               Salt and Pepper

¼            Cup Maple Syrup (or Sugar or honey)

1/4          Cup Red Wine Vinegar

1             Tbsp Balsamic Vinegar

1/3          Cup Red Wine

1             Cup Chicken Broth

2             Star Anise

2             Tbsp Cognac

8             Oz Fresh Currents (or any dark red fruit)

1             Tbsp Thyme

Steps

1)     -   Grind bay leaves, star anise and salt/pepper in a mortar and pestle

- Cut diagonal slits in the skin of the duck, being careful not to slice through to the flesh

- Generously dust the dry ingredients on the skin, through the slits and around the flesh      and put aside for 30 minutes to an hour

2)     -   Heat a saucepan adding the sugar/syrup, vinegars, red wine, thyme and broth over            medium heat. Let this reduce for 5-10 minutes then add the fruit, let fruit break down        but remain chunky. Stir and add the cognac. Heat for an additional 2 minutes.

- Cover and put aside

3)     - Heat a steel pan at medium heat.

      - Place the magrets skin side down and leave them for 6-10 minutes. Allow them to              darken and crisp up. Lower heat if skin is darkening too quickly. Goal is for a dark golden    crisp skin.

-Turn the magrets over and cook until internal temperature is 120-125F.

4)     - Remove from the pan and put aside to rest for 10 minutes

5)     - Slice ducks into thin 1/4” strips, place on the serving plate of your choice and spoon a       generous amount of sauce and berries over the top of the duck

6)       Serve with steamed and well-seasoned vegetables, green beans, chard and wild rice.

7)         Pair with a bold and full-bodied red wine

         Enjoy!