Duck A La Framboise

Total Time: 27 mins Preparation Time: 10 mins Cook Time: 17 mins

Ingredients

• Servings: 6
• 4 duck breasts, skin on
• salt and pepper
• 2 shallots, finely diced
• 2 garlic cloves, finely minced
• 2 tablespoons sugar
• 1/4 cup balsamic vinegar
• 1 cup chicken stock
• 2 cups europe's best raspberries, frozen, divided
• 1 tablespoon butter

Recipe

• 1 place duck breasts skin side up on cutting board.
• 2 with a very sharp knife, carefully make slits in skin at 1/2-inch intervals being careful not to pierce the meat.
• 3 season with salt and pepper.
• 4 heat large oven-proof skillet over high heat untl very hot.
• 5 preheat oven to 400°f.
• 6 place duck, skin side down, in hot pan and sear until brown, about 3 minutes.
• 7 carefully turn over and cook 3 minutes longer.
• 8 transfer skillet to preheated oven and bake about 5 minutes, or until medium doneness.
• 9 remove from oven and place duck on serving platter. cover with foil.
• 10 pour off all but 1 tablespoons of the duck fat from pan.
• 11 place pan over high heat and add shallots and garlic.
• 12 sauté until starting to brown. add sugar and sauté one minute.
• 13 add balsamic vinegar and cook, stirring for 1 minute. add chicken stock.
• 14 bring to a boil and stir in 1 cup frozen raspberries.
• 15 cook until warm and mash raspberries into sauce.
• 16 pour into a sieve, place over a bowl, and strain mixture, reserving sauce.
• 17 discard solids.
• 18 return sauce to pan, bring to a boil, and add remaining raspberries, stirring until warm.
• 19 to serve, slice duck on the diagonal and drizzle with the sauce.