The thick cap of fat in a skin-on duck breast might otherwise be a little overwhelming, but the sauce gives you enough of a flavor contrast that it just ends up being rich and delicious: if you’re trying to get a little more healthy fat into your diet, this is a recipe to save. 2 Stir continuously until jam melts into smooth sauce. Remove fat from saute pan, add orange juice and 1 cup of frozen raspberries. Pour into the pan, and simmer for 3 minutes, stirring constantly, until the sauce is thickened. Simmer, uncovered, about 5 minutes, stirring occasionally. Duck 2 boneless duck breasts, thawed if frozen, at room temperature Kosher salt and freshly ground black or white pepper Paprika 1/2 medium onion, sliced thinly Sauce 1/4 cup orange marmalade, plum, apricot, or cherry jam 4. There’s already a lot going on with the duck breasts, so think of it as a bonus: no need to spend a lot of time and effort cooking a fancy side. I actually ended up making way more raspberry sauce ⦠2 Tbsp red currant jelly or raspberry jam (melted and strained) 2 to 3 Tbsps cold, unsalted butter 2 to 3 handfuls fresh, very ripe summer raspberries Directions 1. Why not treat the Mix together the red wine, crème de cassis and cornflour in a small bowl. And if you don’t quite want all the fat on the breasts (it can really end up being a lot of fat), you could always trim some of it off and save it to render for roasting vegetables or cooking other things. Duck might technically be a bird, but it’s a lot more like red meat than it is like chicken or turkey, which makes it perfect for this sweet raspberry sauce cut with a bite of balsamic vinegar. Duck sauce is great for cooking with or as a delicious dipping sauce. Heat for 2 minutes. Cook duck on its skin in a saute pan ( low-medium heat )for about 20 minutes, until skin is crisp. Once the ingredients Set the duck aside while the sauce cooks. While duck is roasting pour raspberries and 1 cup of water into a sauce pan over medium high heat until simmering and the raspberries start to fall apart. © 2020 Discovery or its subsidiaries and affiliates. All rights reserved. While the duck is resting, put the same skillet back over medium heat, and add the garlic and shallot to the rendered fat. Cut the duck skin (like tic tac toe). Use a fork to score the duck breasts through the skin and fat but not all the way through to the meat. Place in a blender and puree until smooth.Return the duck to ⦠Add the stock and raspberries to the skillet, and cook until raspberries are soft and warm. Pour in the balsamic vinegar and cook until reduced, scraping up the brown bits from the pan. Slice the duck breasts and serve with the raspberry sauce. Add raspberries, and simmer for another minute until heated through. Stir in 1/4 cup of the raspberries, the raspberry preserves, ginger, allspice, and dash salt. Remove the melted fat and continue the cooking in the oven for 5 min at 200 degree. In another small pan, combine the raspberries, cinnamon, sugar, vinegar, and water. Remove breasts from the pan and allow to rest. Season duck with salt and pepper. Fresh Duck Delicious. Stir in the remaining raspberries, the walnuts, and the sage. Thickly slice the duck breasts crosswise on the diagonal and transfer to plates. Cook the garlic and shallot until soft and fragrant, about 2 to 3 minutes. Roast the duck in the oven for 8 to 10 minutes for medium rare (or to your desired degree of doneness). Eventually, I ran out of my giant jar of raspberry jam so I decided to whip up a batch of my own sweet raspberry sauce (which is better than jam, in my opinion). Chef John's recipe for fresh raspberry sauce has only 4 ingredients and is quick, easy, and delicious. My husband, truth be told, doesnât cook very often, but when he does itâs always something impressive, like sirloin steak (he makes the best steaks), coq au vin or a cinnamon-crusted duck recipe like this one, served with a raspberry sauce.
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