2 shallots, chopped 3 garlic cloves, chopped 3 sprigs parsley, chopped 2 sprigs rosemary, chopped 1 sprig thyme, chopped 1 sprig oregano, chopped 3 basil leaves, chopped 2 teaspoons fresh ginger, chopped 1 teaspoon fresh ground black pepper 1 Tablespoon salt 4 duck breast halves 2 Tablespoons olive oil 3/4 cup gf chicken broth 1 Tablespoon red currant jelly 1 Tablespoon unsalted butter Option: fresh raspberries or blackberries for garnish
Chop shallots, garlic, herbs and ginger to uniform size. Combine in a small bowl with pepper and salt.
Score duck fat in a crisscross pattern without cutting into meat. Rub breasts on both sides; first with oil and then with herb mixture. Place duck breasts in a sealable plastic bag and refrigerate overnight.
Preheat oven to 400 degrees F.
After wiping most of the herb mixture from breasts; saute them in a dry, heavy skillet over medium-high heat. Saute fat side down for 5 minutes (check to see that skin does not burn). Reduce heat to medium and cook for another 5 minutes. Turn breasts over and place skillet in oven for 10 minutes. Remove breasts from pan and tent with foil to keep warm.
Discard fat in skillet. Place skillet on stove over medium heat and deglaze with broth; scraping up browned bits. Let liquid reduce by half. Whisk in jelly and butter, season to taste with salt and pepper. Cut breasts on the diagonal.
Serve duck topped with about 1 Tablespoon sauce.
If you've ever wanted to serve duck but were unsure of the preparation or results, this is your recipe. Easy and quick to prepare and remarkably delicious!