Duckology with Dr. Frank – Cassis Duck

Cassis Duck: Simple and Tasty

This video shows a simple way to make a delicious duck dinner. Honestly, the prep time is ridiculously short and the ingredients are super simple. I assure you that going to the store to buy the Cassis liquor will take much longer than the cooking.

Cassis Duck

  • Slice duck breast into thin ¼-inch layers. I suggest you cut across the grain for best results, but it makes a lot of small pieces that are a pain to put in the skillet.
  • Flour the thin slices. Salt a bit if you like.
  • Fry in a hot skillet in olive oil for 2 to 3 minutes. Keep it rare!
  • Pour some Cassis in the hot skillet – instant gravy.
  • Serve over rice.

This all takes about 5 minutes. There’s no easier or faster way to make great-tasting duck on the stove top.

Helpful hint: Cassis is black currant liquor. It isn’t essential. I’ve substituted blackberry brandy and cherry brandy – both are just about as good and they are easier to find at the local gas station liquor store.

2018-01-03T15:10:50+00:00

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