Duck With Raspberry Sauce Recipe

5 from 1 vote

Top off some medium-rare duck breasts with a burst of sweet raspberries and tangy balsamic vinegar.

Course Main Course

Cuisine American

Keyword duck, raspberry

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 564kcal

Cost 12

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.
⅓ 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.