Quick Entrees French

Duck breast with raspberry vinegar

Name: Duck breast with raspberry vinegar
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: /french
Ingredients: 4 duck breasts; 90ml raspberry vinegar (available from gourmet food stores); 2 garlic cloves, crushed; 1 tablespoon tomato paste; 1 cup (250ml) red wine; 2 tablespoons raspberry jam or redcurrant jelly; 45g unsalted butter, chilled, chopped; 150g baby salad leaves (mesclun); Picked flat-leaf parsley sprigs, to garnish; 150g fresh raspberries

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10m

25m

Duck breast with raspberry vinegar (gluten-free)

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This beautiful duck breast is served on a bed of salad leaves and raspberries, for a splash of sweetness and colour.

4 duck breasts
90ml raspberry vinegar (available from gourmet food stores)
2 garlic cloves, crushed
1 tablespoon tomato paste
1 cup (250ml) red wine
2 tablespoons raspberry jam or redcurrant jelly
45g unsalted butter, chilled, chopped
150g baby salad leaves (mesclun)
Picked flat-leaf parsley sprigs, to garnish
150g fresh raspberries

Method

1.

Score duck skin 3 or 4 times with a knife, then season. Heat a frypan over medium heat, place duck skin-side down and cook for 6 minutes until skin is crisp and fat has rendered. Turn over, reduce heat to medium-low and cook for 5 minutes. Remove, cover loosely with foil and set aside to rest.
2.

Drain fat from pan. Return pan to high heat, add vinegar and reduce to about 1 tablespoon. Add garlic, tomato paste and wine and cook for 2-3 minutes until reduced by half. Add jam, cook for 1 minute, then whisk in butter a piece at a time. Season to taste.
3.

Divide leaves between plates. Slice duck, then place on salad. Strain sauce over top. Garnish with parsley and scatter with raspberries.