• •••for the duck
  • a duck cut up, or if you prefer, just the breasts
  • •••for the raspberry sauce
  • about a cup of raspberries(frozen is fine)
  • a half cup of sugar
  • half a cup of red wine
  • half a cup of water
  • 2 tbl minced shallots

my new years resolution this year was to cook one new dish a week, something i would never think of cooking…let’s see how long this lasts.

my brother-in-law was over today and he loves duck. probably more then i do, and i love it. i have always been scared to cook it because i never really knew how. i was always so afraid to under cook it, or even over cook it. after today i can pretty much guarantee you, you can’t screw it up. i decided to make it. i sent e out to the store this morning to see if he could find one and he did, he got the butcher to cut it up for me which made my life much easier. after that it was a quick crisp of the skin, and quick bake and a 2 minute broil. was one of the easiest dishes i ever prepared. you know, salad doesn’t count ;-)

duck with raspberry sauce

how to prepare the duck:

  1. pre-heat your oven to 350
  2. heat a skillet on the stove top. in the meantime, cross cut the skin to let the fat drain out. lay your piece of duck in the skillet skin side down. do not add any oil to pan. duck produces a lot of oil, just watch and see. with in a minute you will have a 1/4 cup of fat, cook the duck for about 8-10 minutes. you will see the skin get  brown and crispy. you know when it’s done because the duck will lift right off the pan. place it skin side up in a oven proof dish and continue to crisp your other pieces.
  3. once your done, place your crisped duck in the oven and cook for about 15-20 minutes. if you check in on it once in a while you will see blood, like meat or chicken, when it starts to kind of run clear, turn on the broiler and cook for 2 minutes. take it out of the oven and tent it. let it sit for 5. that’s it, your duck is done.
for the sauce:
  1. in a saucepan, place your raspberries, shallot, wine, water and sugar. let it come to a boil.
  2. give it a good mix and lower your flame down to a simmer.
  3. keep coming back to it, give it a mix, check on it see how it’s doing. make sure it doesn’t burn.
  4. let it simmer for a good 15-20 minutes. it basically turns into a warm jellish liquid. feel free to strain out all the seeds.

that’s it, your done. spoon your raspberries over the duck and serve.if you plan on serving this at a dinner party, here is a quick tip. i crisped the skin this afternoon before i had company. it made getting dinner ready and on the table much easier. i crisped it, put it in the oven proof pan, and then stuck it in the fridge till i was ready to prepare the rest of dinner. i did however take it out and bring it to room temp about 20 minutes before i planned to put it in the oven.

save your duck fat, trust me, after each piece of duck i crisped i drained the oil in a jar. i used it tonight to saute jerusalem artichokes, recipe to come, it was so good. store your duck fat in the refrigerator.

good eating everyone! hope you had a great weekend!

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