This beautiful duck breast is served on a bed of salad leaves and raspberries, for a splash of sweetness and colour.
• Prep time: 10 minutes
• Cook time: 25 minutes
• Yield: Serves 4
• 4 duck breasts
• 1 tbsp tomato paste
• 150g fresh reapberries
• 1 cup (250ml) red wine
• 90ml raspberry vinegar
• 150g baby salad leaves
• 2 garlic cloves, crushed
• parsley sprigs to garnish
• 45g unsalted butter, chilled, chopped
• 2 tbsps raspberry jam or redcurrant jelly
- Score duck skin 3 or 4 times with a knife, then season. Heat a frypan over medium heat, place duck skin-side down and cook for 6 minutes until skin is crisp and fat has rendered. Turn over, reduce heat to medium-low and cook for 5 minutes. Remove, cover loosely with foil and set aside to rest.
- Drain fat from pan (use it to pan-fry diced potatoes if desired). Return pan to high heat, add vinegar and reduce to about 1 tablespoon. Add garlic, tomato paste and wine and cook for 2-3 minutes until reduced by half. Add jam, cook for 1 minute, then whisk in butter a piece at a time. Season to taste.
- Divide leaves between plates. Slice duck, then place on salad. Strain sauce over top. Garnish with parsley and scatter with raspberries.
This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/duck-breast-raspberry-vinegar-gluten-free/e64b90b2-29bd-46c9-b614-c4988e13d00e