Duck A La Framboise
- 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
- 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 400u0b0F.
- 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.
- Saute until starting to brown. Add sugar and saute 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.
duck breasts, salt, shallots, garlic, sugar, white balsamic vinegar, chicken stock, butter
Taken from www.food.com/recipe/duck-a-la-framboise-439520 (may not work)