Recipe courtesy of Le Petit Auberge
Duck with Raspberry Sauce
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 403
- Total Fat
- 16
- Saturated Fat
- 7
- Carbohydrates
- 30
- Dietary Fiber
- 10
- Sugar
- 17
- Protein
- 36
- Cholesterol
- 148
- Sodium
- 1025
- Total: 45 min
- Prep: 5 min
- Cook: 40 min
Ingredients
1 duck magret duck breast, with skin
RASPBERRY SAUCE:
1/2 cup orange juice
1 cup frozen raspberries
2 teaspoons butter
Salt and pepper, to taste
Directions
- Cut the duck skin (like tic tac toe). Cook duck on its skin in a saute pan ( low-medium heat )for about 20 minutes, until skin is crisp. Turn over and continue cooking 5 or 7 minutes more according to taste (rare, medium rare, etc.)
RASPBERRY SAUCE:
- Remove fat from saute pan, add orange juice and 1 cup of frozen raspberries. Cook and let reduce until sauce becomes smooth. Strain, add butter, salt and pepper to taste. Slice duck, garnish with wild rice, vegetable of your choice and decorate with a few fresh raspberries.