October 17, 2003

Duck Breast with Raspberry Wine Sauce

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

This was....extraordinary. The duck was still rare, but the skin was crispy. The sauce had a great consistency and finish, and just a hint of raspberry sweetness. A damned good first try at duck!

Posted by: Michael at October 17, 2003 9:26 PM

I am going to share your recipe with the guests on my website.

Posted by: Ruth at October 19, 2004 5:13 PM

Ruth -- That's great. Thanks. I hope they enjoy it. You might want to put a pointer to the Duck with Tea Sauce recipe: http://www.of2minds.org/spice/archives/000638.html -- it's, by far, my favorite duck recipe that I've tried, even though it wasn't one of my own.

Posted by: Jenn at October 19, 2004 5:20 PM

Yum....I really like the sound of the Duck with Tea Sauce!!!
I will post both of them on my cooking forum!

Posted by: Ruth at October 20, 2004 7:53 AM

its an excellent dish mean the main sauce , i put in the new menu and got a great appreciation from many of my clients , the rest of which i am the chef is located in cambridge ,U.k .

vinay mani

Posted by: Vinay Mani at April 29, 2006 9:14 AM

I've never cooked duck, and this sounds simple and delicious. Can't wait to try it!

Posted by: Peg at December 4, 2006 10:16 PM

I've used this recipe many times over the past three years and every time it is just fantastic. Thanks again for posting it.

Posted by: Bill at December 22, 2007 7:00 PM
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