Smoked Duck Breast over Spaetzle

Preheat oven to 375 F.

Score duck fat and season duck with thyme, salt and pepper. Heat a large oven-proof sauté pan to medium high heat. When the pan is hot, gently place the duck breast in the pan fat side down. Cook for 12-15 minutes to render the fat.

Sprinkle the apples around the duck and place the pan in the oven for about 10-12 minutes or until the duck meat registers 130 for medium rare. Remove from the oven and set aside.

Next make the currant sauce by combining the currant jam with only 1/4 cup chicken stock in a small pot over a medium heat. Bring to a boil then reduce and simmer for 5 minutes. Save the remaining chicken stock in a small pot to warm on the stove top for serving the dish.