Duck breast with raspberry-port sauce

Duck (plated2)

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 (in pan)

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.

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