Duck Breast in Raspberry Pond
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large duck breasts, large ones
- 0.5 ½ jar jam (top quality raspberry jam), alternatively 1 can raspberries
- 2 cloves garlic, fresher, unpeeled
- Balsamic vinegar
- Mint, fresh or basil as a decoration
- Salt and pepper, black, freshly ground
Print Recipe
Pin Recipe Instructions
- Cut the fat side of the duck breast with a knife in a cross shape
- Take a pan, add enough water to just cover the bottom, place the duck breast on the sides of the skin. Add the unpeeled clove of garlic.
- Heat the pan, the fat begins to melt and the water evaporates, so the duck breast fries in its own fat, this is the easiest way to prepare it.
- Fry the duck breast on the skin side until it is crispy and has a nice golden brown color, add a lot of salt and pepper, turn it over and fry for about again. The cooking time varies depending on the size, you can check the condition with a knife if you are not sure, the duck breast should be English or medium, depending on your taste. Set the duck breast aside, let it rest, keep warm
- Peel the garlic clove, crush with a fork in the pan with the duck fat, fry briefly, deglaze with a good dash of balsamic vinegar, reduce briefly.
- Add raspberry jam (please not cheap), you can certainly use fresh raspberries or a can of raspberries instead, then this sauce will not be quite as sweet, then add a little sugar to taste.
- Depending on the amount of sauce you want, add raspberries / raspberry jam, for 4 people I take about 1/2 glass of jam or a can, let it simmer a little, stir with a whisk until smooth, season with a little salt and a lot of black, freshly ground pepper.
- Arrange the sauce as a mirror on the plates or on a preheated platter.
- Cut the duck breast crosswise into small slices, fan out on top of the sauce, garnish with sprigs of mint.
- This goes very well with spaetzle swirled in sage butter.
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