My first time cooking duck and as I hunted around for a recipe to try, I ended up taking bits and pieces from several and ultimately experimenting on my own. Nothing like the deep end....
Duck Breast with Raspberry Wine Sauce
a Jennifer Original
2 duck breast halves
1/8 cup diced shallot
1/4 cup chicken stock
1/4 cup red wine
1 TBSP butter
1/2 TBSP dijon
1 TBSP seedless raspberry preserves
Preheat oven to 375 degrees. Using a very sharp knife and being careful not to cut into the meat, score the skin of the duck breasts in a crossmark pattern. Season with salt and pepper. Heat a saucepan over medium high heat. Place duck breasts in pan, skin side down, and cook about 3 minutes. Turn and cook 3 additional minutes. Place breasts in a baking dish and put in oven for 8 minutes. Remove, tent with aluminum foil, and allow to rest.
Pour off duck fat. Deglaze the sauce pan with 1/2 TBSP of the butter. Add shallots and cook about 1 minute. Add stock and red wine, then dijon and preserves. Bring to a boil and reduce until thickened. Whisk in remaining 1/2 TBSP of butter, and serve sauce over duck.
Notes: This came out really well for my first attempt at cooking duck, and I was pretty darn pleased with it. As a point of self-indulgence I poured off the duck fat and refrigerated it to eat on crackers with lunch today. Yum.Posted by Jennifer at October 17, 2003 5:06 PM