Preparation: 10 minutes

Cooking Time: 20 minutes

Ingredients:

• 50 grams of butter, cut into small pieces

• 3 duck breasts

• 1/2 teaspoon vinegar

• 8 tablespoons Jahiot Crème de Cassis

• Salt and pepper to taste

• Fresh parsley

Instructions:

Carefully cook the duck breasts in order to render the fat until pink inside.

Boil the crème de cassis in a saucepan until reduced by 1/3. Remove from heat, and stir in the butter in small pieces.

Slice the duck breast and arrange on plates. Drizzle with sauce. Garnish with fresh parsley. Serve warm.

Pairs well with celery root puree and roasted figs.

Serves 4