Duck breasts with raspberries sauce
15
15
4
No
Ingredients
- 2 small duck breasts (about 400 g each)
- Salt up to taste
- 5 ml (1 teaspoon) of olive oil
- 30 ml (2 tablespoons) of maple syrup
- 30 ml (2 tablespoons) of raspberry vinegar
- 250 ml (1 cup) of veal stock
- 45 ml (3 tablespoons) of frozen, thawed raspberries into puree
- 30 ml (2 tablespoons) of butter
- Few fresh strawberries (for garnishing)
Preparation
Side-by-side mode
- Preheat oven to 325°F (160°C).
- In a pan, heat oil at high heat. Salt brests and set in the pan, fat under. Roast for 1 to 2 minutes over each side until the duck gets a great coloration.
- Set the duck on an oven-safe baking plate. Bake for 15 minutes, until a thermometer set at the center of a breast registers 150°F (60°C). Remove from the oven and set aside.
- Remove the excess fat from the pan. Deglaze with maple syrup. Simmer at medium-high heat for 2 minutes. Add raspberries and vinegar and reduce for 1 minute. Add veal stock and raspberry puree. Simmer for a few minutes until the sauce becomes very thick and is reduced to half. Add butter and let it melt out of the heat. If desired, set the sauce in a sieve.
- Slice breasts, then divide slices into plates. Coat with sauce and garnish with fresh raspberries.
Did you know that...
The best way to freeze raspberries is to dry them well after washing, spread them out on parchment paper for 1 hour in the freezer, then place them in an airtight container or bag, removing as much air as possible from the inside.
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