Crispy Cassis Duck
serves 4

Duck CassisIngredients

  • 1 5 ½-pound duck
  • 1 cup of black current jam
  • 1 tablespoon of butter
  • 2 cloves garlic, minced
  • 1 teaspoon of rosemary

Procedure

  1. Cut little holes in the skin of the duck, not going quite down to the meat.
  2. Place the duck in a deep pot and cover with water and a lid. Boil the duck for 45 minutes, allowing some of the fat to escape from beneath its skin.
  3. Preheat the oven to 500 degrees.
  4. Meanwhile, in a saucepan, heat the jam, butter, garlic, and rosemary together until they become a loose and smooth glaze.
  5. Transfer the duck from the boiling pot to a rack on an oiled roasting pan.
  6. Pat the duck dry with paper towels, season with salt and pepper, and brush with olive oil to get the skin really crispy.
  7. You will roast the duck at 500 degrees for 30 minutes total, but you should baste it with the currant glaze after 20 and 25 minutes. Serve the rest of the glaze as an accompanying sauce.