My Favourite Liqueur, Wine, Champagne and Punch
Duck in a Reduced Orange Sauce
Burgundy: Vézelay, Beaune, Nuits-Saint-Georges, Dijon... Travelling the iconic wine route, we stumbled upon crème de cassis, a vibrant and luscious liqueur made from blackcurrants. Planted in the 19th century after the phylloxera invasion, blackcurrants are now a defining element of modern Burgundy, alongside wine, snails and mustard. Isn't it marvellous that the mayor of Dijon once mixed crème de cassis with aligote white wine, creating a delectable cocktail known as Kir? While Kir Royal, made with Champagne, is more renowned, I prefer the original version with white wine for that authentic touch. This delightful combination has inspired other variations, like using peach or grapefruit liqueur. The latter, when added to rosé wine, is a speciality in Grasse, a charming town near Cannes on the French Riviera. I also enjoy using blackcurrant liqueur in cooking, such as for a simple duck sauce. After my trip to Burgundy, I fell in love with magret de canard and crème de cassis, and decided to blend them to create a delicious dish. The result? A glorious dish that has graced our menu for years. I turn to this recipe when I'm craving enjoyment and praise. Simple yet sensational, "my duck" never fails to impress with its touch of French elegance. And my husband always raves, "It's like dining at a Michelin-starred restaurant!"
Ingredients
- 4 duck breast fillets with skin
- 200 ml orange juice
- 50 ml blackcurrant liqueur
- Salt and pepper
Method
- 1Season the duck with salt and pepper, then sear it in its own fat skin-side down until golden.
- 2Pour in the orange juice and add the blackcurrant liqueur.
- 3Simmer the sauce until thickened, gently cooking the duck in the sauce on both sides.
