Roast duck breast with wine-soaked currants and toasted chestnuts
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
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.