DUCK BREASTS WITH RASPBERRY SAUCE
This is from a local cooking class that I took. The fruity, slightly tart sauce really complements the rich flavor of the duck breast. Use the rendered duck fat to fry some tiny new potatoes for a decadent dish worthy of a dinner party.
Provided by IngridH
Categories Duck Breasts
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Score the skin of the duck breasts, being careful not to cut into the meat. Season with salt and pepper on both sides, then place into a cold skillet, skin side down.
- Turn on the flame to medium-low, and slowly cook the duck until much of the fat has rendered out, and the skin begins to get crispy. (It will not be fully cooked at this point).
- Remove most of the rendered fat from the pan, and reserve for another use. Set the duck aside while the sauce cooks.
- In another small pan, combine the raspberries, cinnamon, sugar, vinegar, and water. Cook over medium low heat until the berries are soft and the sugar has dissolved. Place in a blender and puree until smooth.Return the duck to medium low heat, this time skin side up. Continue to cook until the meat reaches your desired degree of doneness (I cook it to medium rare).
- Let the duck rest for 5 minutes, then place on serving dishes and drizzle with the raspberry sauce.
ELEGANT RASPBERRY PORT DUCK BREASTS
This is a very nice recipe for an elegant dinner party. You may also half the recipe for a romantic dinner for two. Cooking the duck breast with these directions is fail proof and comes out perfect each time. The sauce is a very nice compliment to the duck. I have used regular duck breasts or a smoked duck breasts. Each has turned out nicely. I like to serve this dish with wild rice. It is the perfect compliment to the dish.
Provided by Expat in Holland
Categories Duck Breasts
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- In a sauce pan, melt butter.
- Add shallot and cook until soften and golden.
- Add port wine and white wine and bring to boil. Reduce down to about 3 tbsp, cooking around 8-10minutes.
- Reduce heat to low. Add preserves, vinegar, mustard and 1/2 cup raspberries. W isk well, combining mixture and breaking up raspberries.
- Add butter, salt and pepper, and w isk to combine. Keep warm.
- Score Duck breasts in diagonals on fat side.
- In heavy, large skillet over high heat, add oil.
- Place duck breasts, fat side down, and cook over high heat for 10 minutes (careful it will splatter).
- Turn duck breast over and cook for 2 minutes.
- Remove skillet from stove and place in a preheated 450 degree oven. Roast duck for 5-6 minutes.
- Remove skillet from oven and remove duck breast to cutting board.
- Let duck rest for 5 minutes. Thinly slice duck on the diagonal.
- Plate duck slices in a fan shape on each plate. Drizzle sauce around duck slices. And garnish with reserved raspberries.
Nutrition Facts : Calories 499.8, Fat 25.6, SaturatedFat 8.8, Cholesterol 246.5, Sodium 233.4, Carbohydrate 16.6, Fiber 1.8, Sugar 9.7, Protein 42.4
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.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 384 milligrams, Sugar 6 grams
DUCK BREASTS WITH RASPBERRY SAUCE
If you want to use frozen raspberries for this recipe, allow them to thaw first.
Provided by Wynne
Categories Meat and Poultry Recipes Game Meats Duck
Time 50m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 15.2 g, Cholesterol 174.6 mg, Fat 9.9 g, Fiber 2.5 g, Protein 45.3 g, SaturatedFat 3 g, Sodium 1011.8 mg, Sugar 10.5 g
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- In a baking dish, mash 1/2 cup of the raspberries. Stir in the minced shallot, 1/4 cup of the red wine and the olive oil. Add the duck breasts and turn to coat. Turn the breasts skin side up, cover and refrigerate for 30 minutes.
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