duck breast with my verison of cumberland sauce

How To Make duck breast with my verison of cumberland sauce

• 1

  Score the fat on the duck breasts and place skin side down in a large skillet. Cook until the fat is rendered out of the breast and the skin is crisp. Remove breast to carving board and let rest.
• 2

  Remove 2 tbsp duck fat from skillet and add to a saucepan. Whisk in the flour and cook 2 minutes. Add the chicken stock, orange juice and red wine. Bring to a boil whisking to thicken a bit. Reduce heat to a simmer. Stir in the jelly. Let cook for about 15 minutes until reduced and thickened.
• 3

  Serve with duck breasts.
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