Sparkling Glazed Duck Breasts

Serves 4

1/2 cup Silver Palate It's The Berries, strained
2 tablespoons red currant jelly
1 tablespoons soy sauce, regular or sodium-reduced
1 tablespoons brandy
2 (12- to 16-ounce) whole duck breasts, halved, rinsed and patted dry
Salt and freshly ground black pepper
Finely chopped parsley, for garnish


Combine Silver Palate It's The Berries, red currant jelly, soy sauce and brandy in a small saucepan. Stir over medium-high heat until jelly is melted. Set glaze aside. Preheat oven to 350° F. Score duck skin and fat diagonally into a 3/4-inch diamond pattern without cutting the flesh. Season with salt and pepper. Heat a large heavy skillet over medium-high heat. Place duck breasts, skin side down, in skillet and cook until crisp and brown, 3 to 4 minutes. Transfer to a shallow roasting pan, skin side up, and brush liberally with glaze. Roast until meat is pink, 7 to 8 minutes. Remove from oven and let stand for 1 to 2 minutes. Slice across the breast and serve with additional glaze, if desired, and sprinkled with parsley. Serve on a bed of mixed wild and brown rice with classic chestnut or turnip purée.

Silver Palate Products used in this recipe: