My first time cooking duck and as I hunted around for a recipe to try, I ended up taking bits and pieces from several and ultimately experimenting on my own. Nothing like the deep end....
Duck Breast with Raspberry Wine Sauce
a Jennifer Original
2 duck breast halves
1/8 cup diced shallot
1/4 cup chicken stock
1/4 cup red wine
1 TBSP butter
1/2 TBSP dijon
1 TBSP seedless raspberry preserves
Preheat oven to 375 degrees. Using a very sharp knife and being careful not to cut into the meat, score the skin of the duck breasts in a crossmark pattern. Season with salt and pepper. Heat a saucepan over medium high heat. Place duck breasts in pan, skin side down, and cook about 3 minutes. Turn and cook 3 additional minutes. Place breasts in a baking dish and put in oven for 8 minutes. Remove, tent with aluminum foil, and allow to rest.
Pour off duck fat. Deglaze the sauce pan with 1/2 TBSP of the butter. Add shallots and cook about 1 minute. Add stock and red wine, then dijon and preserves. Bring to a boil and reduce until thickened. Whisk in remaining 1/2 TBSP of butter, and serve sauce over duck.
Notes: This came out really well for my first attempt at cooking duck, and I was pretty darn pleased with it. As a point of self-indulgence I poured off the duck fat and refrigerated it to eat on crackers with lunch today. Yum.
Posted by Jennifer at October 17, 2003 5:06 PM
This was....extraordinary. The duck was still rare, but the skin was crispy. The sauce had a great consistency and finish, and just a hint of raspberry sweetness. A damned good first try at duck!
I am going to share your recipe with the guests on my website.
www.northwoodskitchen.com
Ruth -- That's great. Thanks. I hope they enjoy it. You might want to put a pointer to the Duck with Tea Sauce recipe: http://www.of2minds.org/spice/archives/000638.html -- it's, by far, my favorite duck recipe that I've tried, even though it wasn't one of my own.
Posted by: Jenn at October 19, 2004 5:20 PMYum....I really like the sound of the Duck with Tea Sauce!!!
I will post both of them on my cooking forum!
its an excellent dish mean the main sauce , i put in the new menu and got a great appreciation from many of my clients , the rest of which i am the chef is located in cambridge ,U.k .
thanks
vinay mani
I've never cooked duck, and this sounds simple and delicious. Can't wait to try it!
Posted by: Peg at December 4, 2006 10:16 PMI've used this recipe many times over the past three years and every time it is just fantastic. Thanks again for posting it.
Posted by: Bill at December 22, 2007 7:00 PM