Duck Breast with Balsamic Vinegar Glaze
| Yield: | 4 servings |
| Categories: |
| 1 | c | Balsamic vinegar |
| 2 | tb | Honey |
| 1/4 | c | Dried currants |
| 1/4 | ts | Cayenne pepper |
| 4 | Whole Duck breasts -; (6 to 8 oz ea) | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 3 | tb | Pine nuts; toasted 4 minutes |
| ; in | ||
| A 250 degree oven | ||
| Ginger Chestnut Stuffing; see * Note |
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