Saturday, 1 June 2013
Duck with Raspberry Sauce.
I would usualy use cherries for this recipe, but none in the shops so improvised and used raspberries instead.
First using a very sharp knife score the skin of the duck breasts in a criss cross pattern - this will allow all the fat to be released when cooking. Season with salt & pepper on both side and rub in with a little oilve oil.
Soften a finely chopped shallot in some butter. Add a good splash of port and cook off the alcohol. Season and add some finely chopped thyme, and a handfull of rasberrries - cook until the raspberries collapse. Push through a fine sieve, loosen with water if to thick or reduce if too thin and keep warm in a sauce pan.
Heat a heavy based frying pan until hot and place the duck breasts in skin side down. Cook for 4-5 mins until coloured and the skin has released its fat. Pour off the fat (keep this as it makes great roast/sauted potatoes etc) and turn the duck breast. Cook the other side for another 4 mins or so and leave to rest in a warm place for a few mins.
Carve the duck into slices and plate up. Add any juices from the rested duck and a little fat to the warm sauce, stir in, spoon over the duck and serve.