Cook’s Fresh Market Duck with Oranges and Raisins
(Serves four as a main course)

4 each duck breast halves, skin on
kosher salt and fresh cracked black pepper
2T golden raisins
½ cup brandy
2T minced shallots
2T sugar
¼ cup fresh orange juice
¼ cup cider vinegar
2 cups chicken or duck stock
1T currant jelly
2 tsp grated orange zest
2 tsp fresh minced sage

Directions

Season duck breasts with salt and pepper. Combine raisins with brandy, warm over low heat and allow to plump for 10 minutes. Heat a medium size sauté pan over high heat. Add the duck breasts, skin side down, reduce heat to medium low and cook until the skin is nicely browned and crisp, about 15 minutes. Turn the duck over and cook for an additional 10 minutes. Pour off the fat, add shallots, sugar and orange juice and cook until golden brown, add vinegar, brandy and reduce in half, add stock and reduce to ¾ cup, add raisins and currant jelly. Finish sauce with currant jelly, zest and sage. Slice breasts and pour sauce over.