Duck Breast in Raspberry Pond

Summary

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

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Instructions

1. Cut the fat side of the duck breast with a knife in a cross shape
2. 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.
3. 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.
4. 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
5. 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.
6. 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.
7. 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.
8. Arrange the sauce as a mirror on the plates or on a preheated platter.
9. Cut the duck breast crosswise into small slices, fan out on top of the sauce, garnish with sprigs of mint.
10. This goes very well with spaetzle swirled in sage butter.