List of Ingredients
- 30 OZ. of duck (2 breasts)
- Crème de cassis liqueur
- 20 of peeled pistachios
- 2 of oranges
- Butter
- Pepper
- Extravirgin olive oil
- Coarse salt
Method
Trim the duck breasts of excess fat and score the skin with surface slits, then set them in a baking dish, pour the cassis over them and let them marinate, refrigerated, for 2 hours, turning every half hour. Drain the duck breasts and set them aside. Pour the cassis marinade in a small saucepan and reduce it for 5 minutes.
Heat a drizzle of oil in a pan with a grind of pepper, a pinch of coarse salt and a small pat of butter and brown the duck breasts in this, first with the skin side down on high heat for 3 minutes, then on the other side over medium heat for 4-5 minutes. Peel the oranges and cut the segments into chunks.
Remove the duck from the pan, reserving their cooking liquid, remove the two small side fillets and puree them with the cassis reduction, the cooking liquid, the pieces of orange and 1 tablespoon oil. Finely slice the duck breasts, place the slices on the plates, top them with the sauce and serve with more orange pieces, the pistachios, cut in half, and a grating of citrus zest if you like.