Duck Breast With Raspberry Coulis

• 2 duck breasts
• 1 jar raspberry coulis
• veal stock 5 cl.
• 2 shallots
• salt to taste
• ground black pepper to taste

1. Preheat oven to 400F.
2. Score the duck skin and season with salt and pepper.
3. Heat a nonstick pan and place the duck breasts skin side down in the pan.
4. Sear for 1 to 2 minutes, then turn over and cook for 5 more minutes to release the fat.
5. Set the duck breasts aside in a dish with the skin side up.
6. Keep the pan with the juices, remove the fat and fry the shallots until they are translucent.
7. Then deglaze with the raspberry coulis.
8. Use the juice as a base for your sauce.
9. Add the veal stock and dilute well.
10. Add the duck breasts back to the pan and bake the duck breasts for 8 to 12 minutes.

duck breasts, raspberry coulis, veal stock, shallots, salt, ground black pepper

Taken from www.yummly.com/recipe/Duck-Breast-with-Raspberry-Coulis-2046477 (may not work)