Duck breast, raspberry sauce

Pink duck breast accompanied by a sugar-free reduced raspberry sauce, rich in healthy fats.

schedule Prep (min)
10
whatshot Cook (min)
20
timer Total (min)
30
account_circle Servings
2
610 kcal
Par portion
48.0 g
Lipides
40.0 g
Protéines
4.0 g
Glucides nets
Ingredients

Instructions
  1. Cut the skin of the duck breast in a grid without reaching the flesh; salt and pepper.
  2. Cook skin side down over medium heat for 8–10 minutes to render the fat then turn and cook for 4–5 minutes depending on desired doneness.
  3. Remove the breasts, deglaze the pan with the balsamic vinegar, add the raspberries and reduce the heat to low; sweeten with sweetener if necessary.
  4. Slice the duck breast, top with sauce and serve immediately with sautéed green vegetables.

Variants
  • Replace the raspberries with blackberries for a more robust sauce.

Tips
  • Let sit for 5 minutes for the juices to redistribute.
FAQ
Reach 58–60°C at heart for a rosé duck breast.

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