Roast Duck Breast with Currants and Chestnuts

Written By Mari Loewen

When we asked Chef Scott Bagshaw to create a holiday dinner, he replaced the traditional turkey with more succulent duck, with breasts seared hard, until their skin was like gold crackling, and then sweetened by drunken currants. And served this showstopper holiday main with toasted chestnuts. Hope you enjoy this special recipe!

Mari Loewen

Mari Loewen is a food writer, home cook, creative strategist, and culinary consultant based in Toronto, Canada.

https://mariloewen.com
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