Roasted breast of duck with raspberry sauce and wild rice pancakes recipe

Roasted Breast of Duck with Raspberry Sauce and Wild Rice Pancakes recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in a gourmet delight with this exquisite recipe for Roasted Breast of Duck with Raspberry Sauce and Wild Rice Pancakes. The succulent duck breast is roasted to perfection, creating a crispy skin and tender, juicy meat. The accompanying raspberry sauce adds a delightful tangy sweetness that perfectly complements the rich flavors of the duck. To add a unique twist, the dish is served with wild rice pancakes, adding a nutty and earthy element to the meal. This recipe promises to impress guests and elevate any dining experience.

Keywords: Roasted breast of duck, Raspberry sauce, Wild rice pancakes, Gourmet delight, Exquisite

Roasted breast of duck with raspberry sauce and wild rice pancakes recipe details

Roasted breast of duck with raspberry sauce and wild rice pancakes recipe, recipe Rating: 4.9
Number of votes:152

Ingredients

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

Instructions:

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.