Ingredients (for 2-4 servings): duck breasts – 2 pieces; garlic – 1 large clove (crushed); unsalted butter or neutral oil – 30 g; thyme – 4 sprigs; salt – to taste.
Ingredients for the sauce: currants (fresh or thawed) – 150 g; orange juice – 350 ml; sugar – 30 g; balsamic vinegar – 2 tablespoons; fresh ginger (grated) – 1 teaspoon; cornstarch – 1 teaspoon; nutmeg (ground) – 1/6 teaspoon; cinnamon (ground) – 1/6 teaspoon; cloves (ground) – 1/6 teaspoon.
Preparation
In a large skillet over medium heat, melt the butter or heat the oil until it shimmers. Place the salted duck breasts skin-side down in the pan. Add the crushed garlic clove and thyme.
Cook the duck, basting with the pan juices, until the skin is golden brown. Then, flip the breasts over and sear the other side until it’s also golden.
Transfer the seared duck breasts to an air fryer or a preheated oven at 200°C (convection mode) and roast until they reach your desired doneness.
While the breasts are finishing in the oven, add sugar to the fat left in the skillet and heat until it turns a light amber color. Pour in the orange juice, add the , , and spices. Cook everything, stirring, until the liquid reduces by half and the currants start to burst.
Mix the balsamic vinegar with cornstarch and add it to the sauce. Bring to a boil and then immediately remove from heat. Let it cool slightly and blend with an immersion blender.
Strain the sauce through a fine sieve, and slice the roasted duck breasts. Serve the duck on a bed of currant sauce, drizzling more sauce over the top. Garnish each plate with fresh thyme leaves.
Tip
The perfect texture comes from the contrast between the crispy, golden skin of the duck and its juicy interior. The ideal doneness for duck breast is medium-rare (pink meat inside), with an internal temperature of 52-55°C. If you prefer medium, aim for slightly pink meat at 57-60°C. Well-done duck will reach 65°C and above, resulting in a denser texture but less juiciness. Use a meat thermometer to avoid overcooking, as only juicy, pink slices of duck breast with crispy skin served under a smooth, silky berry sauce will achieve that restaurant-quality look, garnished with fresh thyme sprigs.
