Raspberry Duck Breast
Ingredients
4 Luv-A-Duck Fresh Duck Breasts
6 tablespoons raspberry vinegar
2 cloves crushed garlic
1 tablespoon tomato paste
250ml rich red wine
2 tablespoons red currant jelly or rasp jam (melted & strained)
2.5 tablespoons cold unsalted butter
2.5 handfuls very ripe raspberries
Products used
Method
- Preheat the oven to 190C.
- Score the skin and season with salt and pepper.
- Heat a pan until you can feel moderate heat coming off it. Place the duck, skin side down for 5 minutes, or until the skin is golden. Turn the duck over and cook for 2 minutes on the meat side. Pour fat out of pan and set aside.
- Place breasts into oven for 8 minutes. Take out and rest for at least 5 minutes.
- Deglaze the skillet used for frying with the vinegar, scraping up the pan juices.
- Boil to reduce to about a tablespoon, about a minute.
- Whisk in the garlic, tomato paste and red wine sauce.
- Boil to reduce by half, about 5 minutes.
- Whisk in the jelly/jam.
- Remove from the heat, and whisk in the butter, a piece at a time to make a glossy sauce.
- Toss in the fresh berries, reserving a few for garnish.
- Thinly slice the breasts and arrange on a platter on a bed of roquette.
- Spoon over sauce and serve.