Crispy Skinned Duck Breast with Raspberry Sauce

Recipe by Chef Gene Cameron from Jon-Patrick Catering

The paring of game meats with thick syrupy fruit sauces is a common element in classic French cuisine. The sweet and sour elements of fruit sauces cut through the stronger flavours common in game meats. Magret de Canard (French for duck breast) is typically served pink with the skin extra crispy.

Serves 4

Ingredients:

  • 4 duck breasts skin on
  • 1 cup red wine
  • 2 Tbsp Chambourd (Raspberry Liquor)
  • 1 Tbsp Demerara sugar
  • 1 tsp cinnamon
  • 1 cup raspberries
  • Fresh parsley for garnish, finely chopped

Method:

  1. Using a sharp knife to make incisions in the duck breasts (ensuring you cut through the layer of fat to expose the meat below) approximately ½ cm apart.
  2. Heat the pan on high heat.
  3. Once the pan is hot place the duck breasts skin side down into the pan and cook for approximately 8-10 minutes until the fat has rendered out an the skin is crispy.
  4. Turn the duck breasts over and cook for a further 4-5 minutes. Remove from the pan and place on a plate until needed.
  5. To make the sauce place a small pan on high heat and add the red wine and Chambourd.
  6. Once it starts to boil add the Demerara sugar and cinnamon and continue to boil until it reduces by half and becomes syrupy.
  7. Add the raspberries and stir them through the syrup until the break down slightly and the sauce comes together.
  8. To serve thinly slice the duck breast using the incisions as a guide, place it on a plate or serving dish and top with the raspberry sauce and fresh parsley.

Tip: Strain the duck fat from the pan once cooked and use to create crispy duck fat roast potatoes. Duck fat can be stored in the refrigerator.

For chef quality results, we recommend using Anolon cookware.

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