Duck With Raspberries Canard Aux Framboises 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.

PAN-SEARED DUCK BREASTS WITH RASPBERRY SAUCE

Steps:

• Heat the oil in a large, heavy skillet over medium-high heat. Add the duck breasts and sear for 5 minutes. Lower the heat to medium and cook for 3 minutes longer. Turn the duck over and cook for 3 minutes. Cover the pan and cook until the duck is tender and still pink in the center, about 4 minutes longer. Remove the duck from the pan, season with 1 teaspoon of salt and pepper to taste and keep warm.
• Add the vinegar to the skillet and cook, scraping the bottom of the pan with a wooden spoon. Add two-thirds cup of the raspberries and the orange sections and cook for 3 minutes. Stir in the cream, remaining salt and pepper to taste. Cook for 1 minute.
• Cut the duck into thin slices and fan them out onto four plates. Spoon the sauce over the duck, garnish with the remaining raspberries and serve immediately.

DUCK BREASTS WITH RASPBERRY SAUCE

Steps:

• Preheat oven on broiler setting. Use a fork to score the duck breasts through the skin and fat but not all the way through to the meat.
• Heat a large heavy skillet on medium high. Fry the duck breasts skin side down, until the skin browns and fat runs out, about 10 minutes. Remove the breasts from the pan, and pour off most of the fat. Return breasts to pan, and fry skin side up for another 10 minutes. Remove breasts from pan, and allow to rest on a baking sheet. Mix the sea salt, cinnamon and Demerara sugar together and sprinkle over the skin of the duck breasts. Pour most of the fat out of the frying pan.
• Mix together the red wine, cassis, and cornstarch in a small bowl. Pour into the pan, and simmer for 3 minutes, stirring constantly, until the sauce is thickened. Add raspberries, and simmer for another minute until heated through.
• Broil the duck breasts skin side up, until the sugar begins to caramelize, about 1 minute. Slice the duck breasts thinly, pour a little sauce over the top, and serve warm.