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    Home » Recipes » Paleo Recipes

    Duck With Raspberry Sauce Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    A 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.

    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.

    Duck With Raspberry Sauce

    In terms of fat quality, duck really does beat out chicken: it’s mostly monounsaturated fat, with some saturated and fairly little PUFA.

    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.

    This would be a great recipe to serve with some roasted (or grilled) asparagus or anything else quick and light. 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.

    Duck With Raspberry Sauce Recipe

    SERVES: 2 PREP: 15 min COOK: 25 min

    Ingredients

    • 2 boneless duck breasts
    • 1 shallot, minced
    • 2 garlic cloves, chopped
    • â…“ cup balsamic vinegar
    • 1 cup chicken or duck stock
    • 2 cups raspberries
    • 2 tbsp. ghee
    • Sea salt and freshly ground black pepper
    Duck With Raspberry Sauce Recipe Preparation

    Preparation

    1. Preheat your oven to 325 F.
    2. Melt some cooking fat in an oven-proof skillet over medium-high heat.
    3. Season the duck breasts to taste with sea salt and freshly ground black pepper.
    4. Place the duck breasts in the skillet, skin side down, and brown for 2 to 3 minutes. Remove the entire skillet from the stove and place it in the preheated oven.
    5. Roast the duck in the oven for 8 to 10 minutes for medium rare (or to your desired degree of doneness).
    6. Remove the duck from the skillet, and let rest for 5 to 6 minutes.
    7. While the duck is resting, put the same skillet back over medium heat, and add the garlic and shallot to the rendered fat.
    8. Cook the garlic and shallot until soft and fragrant, about 2 to 3 minutes.
    9. Pour in the balsamic vinegar and cook until reduced, scraping up the brown bits from the pan.
    10. Add the stock and raspberries to the skillet, and cook until the raspberries are soft and warm.
    11. Slice the duck breasts and serve with the raspberry sauce.

    📖 Recipe

    Duck With Raspberry Sauce Recipe

    Duck With Raspberry Sauce Recipe

    Top off some medium-rare duck breasts with a burst of sweet raspberries and tangy balsamic vinegar.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine American
    Servings 2 people
    Calories 564 kcal

    Ingredients
      

    • 2 boneless duck breasts
    • 1 shallot minced
    • 2 garlic cloves chopped
    • â…“ cup balsamic vinegar
    • 1 cup chicken or duck stock
    • 2 cups raspberries
    • 2 tbsp. ghee
    • Sea salt and freshly ground black pepper

    Instructions
     

    • Preheat your oven to 325 F.
    • Melt some cooking fat in an oven-proof skillet over medium-high heat.
    • Season the duck breasts to taste with sea salt and freshly ground black pepper.
      Sea salt and freshly ground black pepper, 2 boneless duck breasts
    • Place the duck breasts in the skillet, skin side down, and brown for 2 to 3 minutes. Remove the entire skillet from the stove and place it in the preheated oven.
    • Roast the duck in the oven for 8 to 10 minutes for medium rare (or to your desired degree of doneness).
    • Remove the duck from the skillet, and let rest for 5 to 6 minutes.
    • While the duck is resting, put the same skillet back over medium heat, and add the garlic and shallot to the rendered fat.
      2 garlic cloves, 1 shallot
    • Cook the garlic and shallot until soft and fragrant, about 2 to 3 minutes.
    • Pour in the balsamic vinegar and cook until reduced, scraping up the brown bits from the pan.
      â…“ cup balsamic vinegar
    • Add the stock and raspberries to the skillet, and cook until the raspberries are soft and warm.
      1 cup chicken or duck stock, 2 cups raspberries, 2 tbsp. ghee
    • Slice the duck breasts and serve with the raspberry sauce.

    Nutrition

    Calories: 564kcalCarbohydrates: 29gProtein: 50gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 215mgSodium: 314mgPotassium: 1014mgFiber: 8gSugar: 15gVitamin A: 164IUVitamin C: 48mgCalcium: 62mgIron: 12mg
    Keyword duck, raspberry
    Tried this recipe?Let us know how it was!

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    Filed Under: Paleo Chicken and Poultry Recipes, Paleo Recipes Tagged With: cooking: fast cook, cooking: fast prep, cooking: stovetop, diet: egg-free, diet: no sweeteners, diet: nut-free, diet: shellfish-free, Paleo Autoimmune-Friendly Recipes, Paleo Breakfast Recipes, Paleo Dinner Recipes

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    5 from 1 vote (1 rating without comment)

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