Roast duck breast with wine-soaked currants and toasted chestnuts

Recipe Scott Bagshaw. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Ingredients

1/2 cup palm sugar

2 cups red wine

2 cinnamon sticks

3 bay leaves

1 cup currants

2 duck breasts, scored

Coarse salt and freshly ground pepper, to taste

1 cup toasted chestnuts, chopped

Preparation

Preheat oven to 375˚F. In small saucepan, over medium heat, add palm sugar and caramelize. Add red wine, cinnamon, bay leaves and currants. Bring to a simmer and cook until reduced by one third. 

While sauce is reducing, in a medium, ovenproof skillet, heat pan over high heat. When just smoking add duck breasts, skin side down. Sear for 2 minutes then flip and sear for another 2 minutes. Season with salt and pepper. Place in oven, uncovered, for 8 to 10 minutes. Remove duck from pan and let rest on cutting board for 10 minutes. Thinly slice. To serve, ladle sauce over top of duck breast and garnish with chestnuts.