I am not sure why we don’t eat more duck; it’s juicy, it’s lean (once most of the fat layer is rendered in the cooking process) and it’s easy to make, especially the breast.
Except for the time the whole bird I was roasting on the barbecue rotisserie caught fire (there is so much fat at just under the skin that they make great torches; mine burned for 20 minutes), I have had great success with duck.
This recipe is tried and true and it’s easy enough for a weeknight dinner and elegant enough for guests. Fortunately, it does not call for flambé.
Duck with raspberry-port sauce
For the sauce:
Sauté one finely minced shallot in a little butter
Add 1/4 cup port
Ass 1/4 cup white wine
Reduce for 10 minutes over medium-high heat
Add 1/2 cup raspberries
Add 1 teaspoon Dijon mustard
Add 2 teaspoons raspberry jam (seedless if you can find it)
Add a splash of balsamic vinegar
Whisk to break up berries, cook through and keep warm.
For the duck (one breast serves two people)
Preheat oven to 450 F
Score a cross-hatch pattern into the fat of the duck breast (almost to the flesh) to allow the fat to render.
Place the breast, fat-side down, in a medium hot heavy, oven-safe frying pan and cook for about 10 minutes to render the fat.
Turn the duck and cook for another 2-3 minutes.
Transfer the pan to the hot oven for 6-7 minutes more. The duck should be served rare to medium rare.
Let the duck rest under a loose tent of foil for 5-10 minutes, slice and serve drizzled with the raspberry-port sauce.