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Duck
Breast with Raspberry Sauce & Sautéed Potatoes
This is a fabulously tasty main
course that will make you feel that you are eating in a top restaurants in any
major city in the World. It is quite
These quantities are for 2 people, so half, double or whatever depending on the number of people you are cooking for.
Meat 1 good sized fresh duck breast (filleted breast with skin attached) Rock salt Peppercorns
Sauce 200ml red wine (Bourgogne works well) Salt & pepper 200ml Chicken stock (200ml of boiling water with a small stock cube dissolved will work) Water 1 dessert spoon sugar 1 lemon 200g raspberries 1 teaspoon honey Large knob butter
Sautéed Potatoes 10 small "new" potatoes 1 shallot (or small onion) 1 clove of garlic Extra virgin olive oil
Boil the "new" potatoes whole for about 20 minutes so they are just cooked (not too hard, not at all soggy). Remove from heat & cut in half the potatoes to about 2cm by 2cm
Prepare chicken stock
20 Minutes before serving - Turn on the oven to high (in preparation for later). Take the duck breast and score through the skin and fat, but not into the meat. Create a crisscross pattern with the scores about 1cm apart.
Rub the prepared seasoning into the
fat and mop up the spilt salt & pepper with the meaty side of the breast.
Place into a hot dry frying pan, fat/skin side down and cook very quickly on both sides to seal in the flavours. With the heat on medium/high,
colour the duck properly (nicely browned on both sides, but still very pink in the
middle). Place on a roasting tray (or use the pan if it has a metal handle) and
put into the hot oven for 10 to 15 minutes (depending on how pink you like the
meat. Now we will finish the rest... In a saucepan, boil 100ml water
and 1 dessert spoon of sugar. Grate in a little lemon zest then add the juice
from half a squeezed lemon and the raspberries. When back up to the boil, cook
for about 1 minute then take off
the heat so that the fruit doesn't break down into little pieces (try to keep
the fruit whole) Heat a little olive oil in a frying
pan and add the previously prepared potato halves. Heat through & turn regularly
for about 3 minutes. Add the shallot and garlic along with a knob of butter,
keep hot and don't let the onion or garlic burn. Remove the duck from the oven and set aside to rest.
Place the pan with the fruit back on
the heat and when almost at the boil, add the base of the sauce prepared
previously. Mix well then add just a small touch of honey and a large knob of
butter (this will carry the flavours). Let the butter melt into the sauce and
bring to the boil, but once again, do not overcook the fruit.
Serving Serve by placing the sautéed potatoes and sliced duck breast side by side in the middle of the plate. Using a tablespoon, spoon the raspberry sauce over the duck (only 2 spoons per person, as it is very rich and can be too sweet if the duck is drowned in it). Finally dribble another spoonful of sauce in an arc between the duck and the edge of the plate. Any remaining sauce can be placed in a serving boat in case your guests ask for a little more during the meal.
The image below shows this dish served with the blackberry sauce alternative and a fresh side-salad of cherry tomatoes, cucumber and spring onions in a vinaigrette with parsley and chives.
Alternatives - Other sour fruits can be used in place of the raspberries, these include cranberries, loganberries and gooseberries or blackberries. It even works nicely with pears which have been peeled and lightly poached in the sauce, as shown in the image below...
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straightforward but does include some
techniques used in the best kitchens.
