DUCK BREAST WITH RASPBERRY SAUCE

 

4 pounds boneless breast halves with skin (about 4)

1/2 cup finely chopped shallots

2 garlic cloves, chopped

2 tablespoons sugar

1/3 cup raspberry vinegar

1 cup demi-glace (6 1/2 ounces; preferably D'Artagnan duck and veal demi-glace)

2 cups raspberries (12 ounces), divided

1 1/2 tablespoons unsalted butter, cut into bits

 

Put a large shallow flameproof roasting pan in middle of oven and preheat to 400°F.

 

Duck

Pat duck dry and trim off any excess fat. Score skin in a crosshatch pattern at 1/2-inch intervals with a sharp knife, then season with 1 tsp salt and 1/2 teaspoon pepper (total). Roast, skin side down, in hot pan until an instant-read thermometer inserted diagonally into center registers 125°F, 20 to 25 minutes.

Turn on broiler. Turn duck skin side up. Broil 4 to 6 inches from heat until golden brown, about 2 minutes. Transfer duck to a cutting board and let rest (skin side up) 10 minutes.

 

Sauce

While duck rests, pour off all but 1 tablespoon fat from pan, then add shallots and garlic and sauté over medium-high heat until golden brown, about 2 minutes. Add sugar and cook, stirring, until dissolved. Stir in vinegar, scraping up brown bits. Add demi-glace and bring to a simmer. Stir in half of raspberries and cook until raspberries are soft. 

Force sauce through a fine-mesh sieve into a small saucepan, discarding solids. Skim off excess fat. Over low heat, swirl in butter. Remove from heat and add remaining raspberries. Slice duck and serve with sauce.

 

Serve with Baby Bella mushrooms sauted in butter and sage, arugala tossed with olive oil, salt, Pepper and lemon.

Drizzle with balsamic Reduction.

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