Prepared with a Square Skillet Grill
This recipe illustrates perfectly the flexible use of the Square Skillet Grill, by first searing the duck breasts on the hob before finishing them in the oven.
Oven: 200°C/400°F/Gas 6, pre-heated.
Fan oven: 180°C.
1. Trim the duck breasts of excess fat and score the skin several times with a sharp knife. Mix together the dried thyme, brown sugar, oil, and Cassis, with some salt and pepper. Spread over the duck, pushing well into the scored skin. Leave to stand for 30 mins to 1 hour.
2. Heat the oil and butter in a saucepan. Add the shallots and fry gently without colouring.
3. Add the dried thyme, star anise, blackcurrant conserve and blackcurrants with 2 tbsp of water. Cover and simmer gently for 15 mins.Stir at least once during cooking. Remove from the heat and stir in the Cassis with a little salt and pepper to taste.
4. Heat the Grill over a medium setting on the hob. When the surface is hot brush the ribs lightly with vegetable oil. Cook the duck, skin side down for 2 mins, then turn over and cook the other side for 2 mins. Remove the Grill from the heat and carefully drain away the excess fat.
5. Meanwhile, remove the star anise from the sauce and return the pan to the heat. Stir in the blended cornflour and bring to a simmer for 2 mins, stirring at all times.
To serve: rest the duck breasts in the Grill for 2 mins before cutting each one into 5 thick diagonal slices. Put a small amount of sauce beside each one and serve the rest separately.
4 boned duck breast fillets, approximately
200g (7 oz) each
2 level tsp dried thyme
2 tsp soft brown sugar
1 tbsp vegetable oil
2 tbsp Cassis blackcurrant liqueur
Salt and ground black pepper
1 tbsp vegetable oil.
Small knob butter.
2 shallots, chopped finely.
½ level tsp dried thyme.
2 star anise.
2 tbsp Blackcurrant conserve.
175 g (1¼ cups) fresh blackcurrants.
3 tbsp Cassis blackcurrant liqueur.
½ tsp cornflour, blended with a little cold water