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.
