Start boiling the rice according to package instructions.
Score the skin of the duck breast with a sharp knife in a cross-hatch pattern, cutting only into the skin, not the meat.
Add 0.3–0.5 cm of water to a non-stick frying pan and bring to a boil over medium-high heat.
Place the duck breast skin side down in the boiling water. Cook until the water evaporates completely, approximately 3–5 minutes—the duck will render fat from the skin.
Sear the duck on both sides for 8–10 minutes total over medium heat until medium doneness is reached (internal temperature 63 °C / 145 °F). Transfer to a cutting board, wrap loosely in foil, and let rest for 5 minutes.
While the duck rests, deglaze the pan with the red wine, scraping up any browned bits from the bottom. Add roughly 50 ml of water with dissolved instant broth.
Mash the raspberries in a bowl—leave some whole for texture—and add to the sauce. Season with a pinch of sugar, salt, and pepper to balance flavors.
Stir in the sauce thickener according to package directions and simmer over medium heat for 5 minutes.
The rice should now be cooked. Arrange it in a circular mound on the plate. Slice the rested duck breast into 3–5 mm thick fillets and arrange them around the rice.
Ingredients
Print Recipe
Pin Recipe