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Duck with Raspberries (Canard aux Framboises)

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Duck with Raspberries (Canard aux Framboises)

Duck with Raspberries (Canard aux Framboises)

amanda

Equipment

  • - Measuring Cups (250 ml and 1 cup)

  • - Food Processor or Blender

  • - Cast Iron Skillet

  • - Rack Roasting Pan

  • - Oven Thermometer

  • - Stainless Steel Mixing Bowls

  • - Dutch Oven

  • - Silicone Basting Brush

  • - Frying Skillet (Nonstick)

  • - Meat Thermometer

  • - Roasting Baking Sheet with Rim

Ingredients

  • 4 pounds boneless magret duck breast halves with skin (about 4)

  • 1/2 cup finely chopped shallots

  • 2 garlic cloves, chopped

  • 2 tablespoons sugar

  • 1/3 cup raspberry vinegar

  • Artagnan duck and veal demi-glace)",

  • ,

Instructions

1

Instruction 1

Put a large shallow flameproof roasting pan in middle of oven and preheat to 400°F.
2

Instruction 2

Pat duck dry and trim off any excess fat. Score skin in a crosshatch pattern at 1/2-inch intervals with a sharp knife, then season with 1 tsp salt and 1/2 teaspoon pepper (total). Roast, skin side down, in hot pan until an instant-read thermometer inserted diagonally into center registers 125°F, 20 to 25 minutes.
3

Instruction 3

Turn on broiler. Turn duck skin side up. Broil 4 to 6 inches from heat until golden brown, about 2 minutes. Transfer duck to a cutting board and let rest (skin side up) 10 minutes.
4

Instruction 4

While duck rests, pour off all but 1 tablespoon fat from pan, then add shallots and garlic and saué over medium-high heat until golden brown, about 2 minutes. Add sugar and cook, stirring, until dissolved. Stir in vinegar, scraping up brown bits. Add demi-glace and bring to a simmer. Stir in half of raspberries.
5

Instruction 5

Force sauce through a fine-mesh sieve into a small saucepan, discarding solids. Skim off excess fat. Over low heat, swirl in butter. Remove from heat and add remaining raspberries.
6

Instruction 6

Slice duck and serve with sauce.
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