Duck a La Framboise

Name: Duck a La Framboise
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 6 serving(s)
Ingredients: 4 duck breasts, skin on; salt and pepper; 2 shallots, finely diced; 2 garlic cloves, finely minced; 2 tablespoons sugar; 1/4 cup white balsamic vinegar; 1 cup chicken stock; 2 cups europe's best raspberries, frozen, divided; 1 tablespoon butter

Submitted by Chef mariajane

"Duck and raspberries are an elegant, yet easy combination with which to dazzle friends and family. Sear duck breast in skillet, then bake. Drizzle with a flavorful sauce made with raspberries, shallots and balsamic vinegar. The tangy zest of the raspberries marries perfectly with the savoury duck meat. Slice the duck meat on the diagonal for a pretty touch. A fantastic recipe from Europe's Best."

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Ready In:: 27mins
Ingredients:: 9
Serves:: 6

ingredients

4 duck breasts, skin on
salt and pepper
2 shallots, finely diced
2 garlic cloves, finely minced
2 tablespoons sugar
¹⁄₄ cup white balsamic vinegar
1 cup chicken stock
2 cups europe's best raspberries, frozen, divided
1 tablespoon butter

directions

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.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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