Crispy Magret Duck Breast With A Port Wine, Fresh Orange Juice, And Currant Jelly Barbeque Sauce.

Ingredients:

• 4 magret duck breasts
• sea salt
• fresh cracked pepper
• 100 ml. Port wine
• 2 oranges, zest and juice
• 100ml currant jelly
• 1 lemon, juiced
• Cayenne pepper, pinch
• 1 tbsp. Fresh ginger, minced
• 2 tbsp. Extra virgin olive oil
• 1 tbsp. Shallots, minced

Directions:

1. Preheat oven to 375’f.
2. Heat a skillet, add olive oil, season both sides of the duck breasts. Place the skin side down and sear for 3 minutes or until crispy, turn over and sear for 1 minute.
3. Place in the oven. Cook duck breast until desired temp., usually to the rose’ stage, approx. 10 -12 minutes.
4. Meanwhile prepare the sauce; in a sauce pan add shallots, ginger, port wine, orange zest, salt, and pepper. Reduce the port by half on high heat.
5. Add the currant jelly, cayenne, lemon juice, orange juice, and verify seasoning. Simmer on medium until it resemble a light glaze.
6. Remove the duck breasts and let rest for 3 minutes. Slice the breasts on the bias, and spoon the sauce over top.

4 servings

Carb count 8g. per serving