Duck A La Framboise Recipes

DUCK A LA FRAMBOISE

Steps:

• Place duck breasts skin side up on cutting board.
• With a very sharp knife, carefully make slits in skin at 1/2-inch intervals being careful not to pierce the meat.
• Season with salt and pepper.
• Heat large oven-proof skillet over high heat untl very hot.
• Preheat oven to 400°F.
• Place duck, skin side down, in hot pan and sear until brown, about 3 minutes.
• Carefully turn over and cook 3 minutes longer.
• Transfer skillet to preheated oven and bake about 5 minutes, or until medium doneness.
• Remove from oven and place duck on serving platter. Cover with foil.
• Pour off all but 1 tablespoons of the duck fat from pan.
• Place pan over high heat and add shallots and garlic.
• Sauté until starting to brown. Add sugar and sauté one minute.
• Add balsamic vinegar and cook, stirring for 1 minute. Add chicken stock.
• Bring to a boil and stir in 1 cup frozen raspberries.
• Cook until warm and mash raspberries into sauce.
• Pour into a sieve, place over a bowl, and strain mixture, reserving sauce.
• Discard solids.
• Return sauce to pan, bring to a boil, and add remaining raspberries, stirring until warm.
• To serve, slice duck on the diagonal and drizzle with the sauce.

ROAST DUCK WITH ORANGE GLAZE

Steps:

• Preheat oven to 350°. Sprinkle inside of duck with caraway seeds; prick skin all over with a fork. In a large skillet, sauté vegetables in oil. Stir in broth, seasonings and stuffing., Loosely stuff duck with stuffing mixture. Skewer neck opening; tie drumsticks together with kitchen string. Place breast side up on a rack in a large shallow roasting pan., Bake, uncovered, until golden brown and a thermometer reads 170° for the duck and 165° for the stuffing, 2-1/2 to 3-1/4 hours. Drain fat from pan as it accumulates. Cover loosely with foil if duck browns too quickly. Cover and let stand 20 minutes before removing stuffing and carving., Meanwhile, for glaze, combine sugars, cornstarch and salt in a saucepan. Gradually stir in orange juice, zest and hot pepper sauce until blended. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with duck.