DUCK A LA FRAMBOISE

Duck a La Framboise image

Provided by Chef mariajane

Time 27m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

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 400°F.
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.
Sauté until starting to brown. Add sugar and sauté 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.