Seared Duck Breast with Black Currants

Step 1

Score the duck skin in a crosshatch pattern, then season both sides with the 1 tsp salt. Let sit at room temperature for 10 minutes.

Step 2

Place the duck breasts skin-side down in a cold skillet. Turn heat to medium and cook until the skin is deeply golden and crisp, about 8 minutes. Pour off excess fat as needed.

Step 3

Flip the duck and cook for 4-5 minutes more for medium-rare, until the internal temperature reaches 130°F. Transfer to a plate and rest loosely covered.

Step 4

While the duck rests, add the 1 cup quinoa and 2 cups water to a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook until the water is absorbed, about 15 minutes.

Step 5

In the same skillet, add the 1 cup cherry tomatoes and 1 cup black currants. Cook over medium heat until the tomatoes blister and the currants burst, about 3 minutes.

Step 6

Pour in the 1 cup chicken broth and add the 2 rosemary sprigs. Simmer until the sauce reduces by half, about 5 minutes. Stir in the 1 tbsp butter until melted.

Step 7

Slice the rested duck breast against the grain. Serve over the cooked quinoa, spoon the currant sauce over the top, and garnish with fresh rosemary if desired.