Duck breast with red currant sauce

Our Christmas proposal today is a recipe that involves the use of
duck breast accompanied by a slightly sour sauce that creates a
pleasant contrast of flavors. Preparation is easy and takes less than
an hour, including cooking. The only
ingredient sometimes difficult to find is Crème de Cassis, a current
liqueur, if you don't find it, you can easily replace it with brandy.

Ingredients (for 8 people):

1.5 kg of duck breasts with skin
400 g. of red currants
1 tablespoon of currant jam
2 tablespoons of Crème de Cassis
1 teaspoon of flour
1 glass of red wine
1 sprig of bay leaf
2 cloves of garlic
16 cape gooseberries or Physalis
(optional, they are for decoration)
Butter
Olive oil Salt and pepper

Preparation:

Check that there are no feathers left on the breasts, if necessary
remove them with tweezers; wash them well and dry them with
kitchen paper put them on a cutting board with the part of the skin
facing downwards and make some superficial cuts on the pulp. Peel
the garlic cloves and cut them in half, rub them on the cuts just made
on the breasts.
Wash the currants and dry them, shell half of them and blend them;
pass the smoothie through a strainer.
Melt two walnuts of butter in a pan together with 3 tablespoons of oil,
brown the garlic cloves for a few seconds and remove them. Salt and
pepper the duck breasts on both sides and cook over medium heat in
the covered pan 10 minutes adding two bay leaves and starting on
the side with the skin and turning them halfway through cooking; add
the wine and continue to cook another 10 minutes on low heat.
Remove them from the pan and wrap them in
aluminum. Filter the cooking base and add it to the current smoothie,
pour the Crème de Cassis; put on the fire and simmer for 2 minutes,
add the jam. Add a knob of butter and the flour and mix for a minute,
salt and pepper.
Cut the breasts into slices and serve with the sauce and decorate
with the bunches of whole currants and cape gooseberries.
Good appetite for you.

Duck breast with red currant sauce