Duck with Cassis Berry Sauce

Classic duck sauce without having to use fresh fruit!


2 duck breasts
1 tablespoon olive oil
1/4 cup chopped shallot
1/3 cup Cassis Berry Shrub
1/3 cup chicken broth
1/3 cup dry full-bodied red wine
1/2 teaspoon thyme
salt and pepper
1/4 cup fresh black currants (if available)

Trim the excess fat around the outside of the duck breasts. Score the skin and liberally season with salt and pepper. Heat olive oil in small saucepan, add shallot and thyme and sauté for 1 minute. Add the shrub, broth and wine. Simmer for 20 - 30 minutes until sauce reduces to about half. Season with salt and pepper. Add black currants, if you have, and cook for 5 more minutes. While sauce is simmering, heat a frying pan to medium low. Place duck breasts skin side down and slowly cook, making sure the fat renders from skin while not burning. Turn over after about 8 minutes and cook on other side. Cook to desired wellness. Remove duck, let sit, for a few minutes before slicing. Top with sauce and serve.