Duck in Red Wine-Currant Sauce With Cracklings And Bacon

Preparation

1. Step 1

   Julienne half of the duck skin and discard the rest. Heat a large heavy skillet over medium-high heat. Add the duck skin and bacon and cook, stirring constantly, pouring off and reserving rendered fat as it accumulates, until skin and bacon are well browned, about 6 to 7 minutes. Remove with a slotted spoon, drain on paper towels and set aside. Save 2 teaspoons of fat and discard the rest.

2. Step 2

   Season the duck with salt and pepper to taste. Place 1 teaspoon of the fat in the skillet. Sear duck until browned on the outside and medium rare inside, about 2 minutes per side. Set aside and keep warm.

3. Step 3

   Add the remaining fat and the shallots to the skillet and cook for 30 seconds. Stir in the wine, broth, vinegar and currants and simmer until reduced to ½ cup, about 10 minutes.

4. Step 4

   Remove pan from heat and whisk in butter. Season with ½ teaspoon of salt and pepper to taste. Cut the duck on the diagonal into thin strips and fan out onto 4 plates. Spoon the sauce over the duck, sprinkle with the reserved duck skin and bacon and serve immediately.