Duck With Raspberries Canard Aux Framboises Recipes

DUCK BREASTS WITH RASPBERRY SAUCE

Duck Breasts with Raspberry Sauce image

If you want to use frozen raspberries for this recipe, allow them to thaw first.

Provided by Wynne

Categories Meat and Poultry Recipes Game Meats Duck

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

4 duck breast halves
2 teaspoons sea salt
2 teaspoons ground cinnamon
4 teaspoons demerara sugar
½ cup red wine
¼ cup creme de cassis liqueur
1 teaspoon cornstarch
4 ounces raspberries

Steps:

Preheat oven on broiler setting. Use a fork to score the duck breasts through the skin and fat but not all the way through to the meat.
Heat a large heavy skillet on medium high. Fry the duck breasts skin side down, until the skin browns and fat runs out, about 10 minutes. Remove the breasts from the pan, and pour off most of the fat. Return breasts to pan, and fry skin side up for another 10 minutes. Remove breasts from pan, and allow to rest on a baking sheet. Mix the sea salt, cinnamon and Demerara sugar together and sprinkle over the skin of the duck breasts. Pour most of the fat out of the frying pan.
Mix together the red wine, cassis, and cornstarch in a small bowl. Pour into the pan, and simmer for 3 minutes, stirring constantly, until the sauce is thickened. Add raspberries, and simmer for another minute until heated through.
Broil the duck breasts skin side up, until the sugar begins to caramelize, about 1 minute. Slice the duck breasts thinly, pour a little sauce over the top, and serve warm.

Nutrition Facts : Calories 394.5 calories, Carbohydrate 15.2 g, Cholesterol 174.6 mg, Fat 9.9 g, Fiber 2.5 g, Protein 45.3 g, SaturatedFat 3 g, Sodium 1011.8 mg, Sugar 10.5 g

DUCK WITH RASPBERRY SAUCE

Duck with Raspberry Sauce image

Provided by Food Network

Categories main-dish

Time 45m

Yield 1 serving

Number Of Ingredients 5

Ingredients

1 duck magret duck breast, with skin
1/2 cup orange juice
1 cup frozen raspberries
2 teaspoons butter
Salt and pepper, to taste

Steps:

Cut the duck skin (like tic tac toe). Cook duck on its skin in a saute pan ( low-medium heat )for about 20 minutes, until skin is crisp. Turn over and continue cooking 5 or 7 minutes more according to taste (rare, medium rare, etc.)
Remove fat from saute pan, add orange juice and 1 cup of frozen raspberries. Cook and let reduce until sauce becomes smooth. Strain, add butter, salt and pepper to taste. Slice duck, garnish with wild rice, vegetable of your choice and decorate with a few fresh raspberries.

PAN-SEARED DUCK BREASTS WITH RASPBERRY SAUCE

Pan-Seared Duck Breasts With Raspberry Sauce image

Provided by Molly O'Neill

Categories appetizer

Time 30m

Yield Four servings

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
2 small boneless, skinless duck breasts
1 1/4 teaspoons kosher salt
Freshly ground pepper to taste
1/4 cup raspberry vinegar
1 cup fresh raspberries
1 large orange, sections cut from membranes
2 tablespoons heavy cream

Steps:

Heat the oil in a large, heavy skillet over medium-high heat. Add the duck breasts and sear for 5 minutes. Lower the heat to medium and cook for 3 minutes longer. Turn the duck over and cook for 3 minutes. Cover the pan and cook until the duck is tender and still pink in the center, about 4 minutes longer. Remove the duck from the pan, season with 1 teaspoon of salt and pepper to taste and keep warm.
Add the vinegar to the skillet and cook, scraping the bottom of the pan with a wooden spoon. Add two-thirds cup of the raspberries and the orange sections and cook for 3 minutes. Stir in the cream, remaining salt and pepper to taste. Cook for 1 minute.
Cut the duck into thin slices and fan them out onto four plates. Spoon the sauce over the duck, garnish with the remaining raspberries and serve immediately.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 384 milligrams, Sugar 6 grams

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