Duck with Raspberries (Canard aux Framboises)
A sophisticated French dish featuring perfectly roasted duck breast with a rich raspberry sauce. The duck is scored and roasted until medium-rare, then served with an elegant sauce made from raspberries, shallots, and demi-glace.
Ingredients
- •4 pounds boneless magret duck breast halves with skin
- •½ cup shallots
- •2 cloves garlic
- •2 tablespoons sugar
- •⅓ cup raspberry vinegar
- •1 cup demi-glace and raspberries
- •1½ tablespoons unsalted butter
- •butter bits
Cooking Instructions
- 1.
Put a large shallow flameproof roasting pan in middle of oven and preheat to 400°F.
15 min
- 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.
25 min
- 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.
12 min
- 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.
8 min
- 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.
5 min
- 6.
Slice duck and serve with sauce.
3 min
