The tangy, slightly tart raspberry sauce perfectly complements the rich flavors of the crisp duck breast. Duck fat is relatively healthy, with less saturated fat than butter.
For the Sauce
- 1 tbsp butter
- 1 tbsp brown sugar
- 3½ oz (100 g) shallots, finely chopped
- 7 oz (200 g) fresh raspberries, chopped
- 1 tsp cardamom seeds, crushed
- 1 tbsp red wine vinegar
How to Make It
- Use a sharp knife to score the skin on the duck breasts. Rub the meat generously with salt and pepper.
- Place the duck skin-side down in a heavy-bottomed frying pan over medium-low heat. Allow the duck fat to render for about 10–12 minutes. Flip and cook for an additional 3–5 minutes. Set aside to rest. Keep warm.
- Drain off the duck fat. In the same pan, melt the butter. Add the brown sugar and shallots and cook until caramelized.
- Add the raspberries, cardamom, and vinegar. Cook, stirring frequently, for 5–7 minutes. Transfer the duck to a serving plate and serve topped with the raspberry sauce.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 429 kcal Calories from Fat: 225 kcal |
|
% Daily Value*
|
| Total Fat 25 g 71% |
Saturated Fat 8 g 40% |
Trans Fat 0.0 g |
carbohydrates 7 g 5% |
Dietary Fiber 2 g 5% |
Sugars 7 g 8% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |