Duck Breast with Raspberry Vinegar Sauce Recipe
Delight guests at your next holiday gathering with this festive, flavorful recipe. The succulent combinations in this main course pair beautifully with the Two-Vegetable Rice Pilaf as a side dish followed by the Caramelized Pear & Upside Down Cake. Bon Appetit!
Duck Breast with Raspberry Vinegar Sauce
Prep Time: 30 minutes
Marinade Time: 1-4 hours
Cook Time: 15 minutes
Serves: 2 to 4
Ingredients:
2 8-10 oz boneless duck breast halves, skin intact
For Marinade:
3 garlic cloves, minced
1 tablespoon olive oil, cold-pressed
2 tablespoons raspberry vinegar
1 tablespoon unsalted butter
Raspberry Vinegar Sauce:
2 tablespoons reserved duck drippings
2 shallots, minced
½ cup beef or duck stock
½ cup dry red wine
2 tablespoon raspberry vinegar
1 teaspoon organic tomato paste
1 tablespoon unsalted butter
Salt and pepper to taste
Directions:
For Duck Preparation:
1. Using a heavy pan or mallet, tenderize the duck halves between 2 pieces of waxed paper to even out the thickness.
2. Score the duck breasts using a very sharp knife, cutting crisscross lines on the skin of each breast, making sure not to cut into the meat.
3. In a small bowl combine all of the ingredients for the marinade.
4. Put the duck breasts in a zip-loc plastic bag and pour in the marinade, coating evenly.
5. Close the bag and refrigerate for 1-4 hours.
6. Remove the duck breasts from the marinade.
7. In a large skillet, melt the butter over medium-high heat and sauté the duck breasts, skin side down for about 5-7 minutes (or until the skin is very crisp).
8. Turn and sauté for another 5 minutes for medium-rare.
9. Transfer to a plate and cover.
10. Slice the duck breasts on the diagonal and arrange on serving plates.
11. Spoon the sauce over and serve immediately.
For Sauce Preparation:
1. Pour off all but 2 tablespoons of the drippings and sauté the shallots for 1 minute or until softened.
2. Add the stock, red wine, vinegar, and tomato paste.
3. Raise heat to high.
4. Cook to reduce the mixture to a light glaze, about 3 minutes.
5. Whisk in the butter to thicken and add a sheen to the sauce.
6. Season with salt and pepper.
~Courtesy of Seriously Simple by Diane Rossen Worthington
Tags: Christmas, Duck Breast, Feast, garlic, olive oil, organic, Raspberry Vinegar, Red Wine, shallots, Tomatoes