Black Currant Glazed Duck Breasts

Directions:

Preheat oven to 425° F. Score skin of each piece of duck by making several diagonal slashes across the width, being careful not to cut into the flesh. Melt butter in large, non-stick skillet over medium-high heat. When skillet is hot, add duck pieces, skin-side down and cook until skin is dark mahogany brown, about 3 minutes. Turn and cook 2 minutes more. Season skin side of duck with salt to taste. Transfer duck, skin-side up, to a small baking pan. Pour off all but 1 Tbsp of rendered duck fat in the skillet, reserving brown bits at bottom. Spread ½ Tbsp of Tiptree Black Currant Preserves over each piece and transfer to preheated oven for 8-10 minutes, or until meat thermometer registers 120° for medium rare. Let duck rest for 10 minutes. Add chopped shallots and bay leaf to skillet and cook over medium-low heat, until shallots are tender. Add red wine, increase heat to medium, and reduce by one half. Add remaining 4 Tbsp of black currant preserves along with lemon juice, black pepper, and 3/4 tsp salt. Simmer briskly just until glaze thickens slightly and becomes syrupy. Thinly slice duck breast and serve with black currant glaze.