Grilled Duck Breast with Black Currants
| Yield: | 1 Servings |
| Categories: |
| 2 | c | Cabernet Sauvignon or other good red wine |
| 1/2 | c | Fresh or frozen black currants |
| 2 | tb | Cassis syrup |
| 1/2 | c | Duck stock |
| 6 | Duck breasts; (6 to 8 ounces) each | |
| Salt and freshly ground white pepper |
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