Roasted breast of duck with raspberry sauce and wild rice pancakes recipe
Roasted Breast of Duck with Raspberry Sauce and Wild Rice Pancakes recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
- 4 full duck breasts, split into halves
- Salt and pepper
- 2 cups chicken stock
- 2 cloves minced garlic
- 1/2 cup seedless raspberry jam
- 1/2 cup red wine, preferably Cabernet Sauvignon
- 1 teaspoon finely chopped fresh sage
- 1 Tablespoon olive oil
- 4 Tablespoons unsalted butter, room temperature
Recipe by Chef Rose Ludwig
Saute the garlic in the olive oil for one minute, then add the wine to the pan. Reduce the wine by half and then stir in the jam and the chicken stock. Reduce this mixture by one third; add the sage and pepper to taste. Stir in the butter. Set aside.
Lightly salt and pepper the duck and place skin side down in a skillet or saute pan heated to a medium heat. Cook slowly for about 10 to 15 minutes until the skin is brown and some of the fat has been rendered out. If you do this step too quickly, the fat will not render out, but will be seared under the skin. Remove from the pan and roast on a rack in a roasting pan for 10 to 15 minutes until medium rare. Remove from the oven and allow to the duck to rest for 5 minutes before slicing. Slice against the grain on an angle into about 4 or 5 pieces.
See Wild Rice Pancakes.
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