Duckbreastswithraspberrysauce Recipes

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.

Steps:

• Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.
• To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.

Steps:

• Turn on food processor and drop in ginger, garlic, jalapeño and cilantro. When minced, add onion and pulse until finely chopped. Set aside.
• Heat oven to 300 degrees. Pat duck pieces dry and season with salt and pepper. Brown duck in batches, skin side down first. Pour off and reserve all but a thin film of fat. Add onion mixture and sauté on low until soft. Stir in cumin. Add stock and deglaze pan. Return duck to pan, baste, bring to a simmer, cover and place in oven 11/2 hours, until duck is very tender.
• Remove casserole from oven and transfer duck to a platter, draining well. Use a large spoon to skim off as much fat as possible from pan juices, probably close to one cup. Reserve fat for other cooking. Add lime juice and season pan juices to taste. Return duck to casserole, baste and heat gently.
• Heat 1 tablespoon reserved duck fat in a skillet, add sugar snaps and stir-fry a couple of minutes, until they turn bright green. Transfer duck to a rimmed serving dish. Add sugar snaps to casserole, heat briefly and spoon with sauce over duck. Serve with rice.

Steps:

• Preheat oven to 350°F.
• Sprinkle the raspberries with 1 tsp sugar.
• Rinse the duck well, inside and out.
• Pat dry with paper towels.
• Tie legs together with kitchen string.
• Season the duckling with desired amount of salt and pepper.
• Place the duck, breast side up, with the wing tips under the back, on the rack of a shallow roasting pan.
• Prick the skin all over, generously, with a fork.
• Roast the duck for 1&1/2 to 2 hours, until the legs move easily in their sockets (180°F internally).
• Cover, and let stand for 15 minutes before carving.
• Meanwhile, for the sauce, combine orange juice, broth, and brandy in a saucepan.
• Bring to a boil.
• Cook uncovered over med-high heat for 8-9 minutes.
• Stir in 1/4 cup of the fresh raspberries, the raspberry preserves, ginger,allspice, and a dash of salt.
• Simmer for 5 minutes, stirring occasionally.
• Remove the saucepan from the heat, and stir in the butter, until it is melted.
• Stir in the remaining raspberries, the walnuts, and the sage. Heat for 2 minutes.
• Carve the duckling, and serve with the raspberry sauce.

Steps:

• Score the skin of the duck breasts, being careful not to cut into the meat. Season with salt and pepper on both sides, then place into a cold skillet, skin side down.
• Turn on the flame to medium-low, and slowly cook the duck until much of the fat has rendered out, and the skin begins to get crispy. (It will not be fully cooked at this point).
• Remove most of the rendered fat from the pan, and reserve for another use. Set the duck aside while the sauce cooks.
• In another small pan, combine the raspberries, cinnamon, sugar, vinegar, and water. Cook over medium low heat until the berries are soft and the sugar has dissolved. Place in a blender and puree until smooth.Return the duck to medium low heat, this time skin side up. Continue to cook until the meat reaches your desired degree of doneness (I cook it to medium rare).
• Let the duck rest for 5 minutes, then place on serving dishes and drizzle with the raspberry sauce.

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.

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.