Duck with Raspberries (Canard aux Framboises) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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In this nod to chef André Soltner, who opened New York City's Lutèce in 1961, we've streamlined his once modern take on duck à lorange. Duck breasts, roasted and then broiled until golden-crisp on top, end up perfectly medium-rare. To cut the meat's richness, we add a splash of raspberry vinegar and fresh berries to the pan sauce. Ingredients:
4 pounds boneless magret duck breast halves with skin (about 4) |
1/2 cup finely chopped shallots |
2 garlic cloves, chopped |
2 tablespoons sugar |
1/3 cup raspberry vinegar |
1 cup demi-glace (6 1/2 ounces; preferably d'artagnan duck and veal demi-glace) |
2 cups raspberries(12 ounces), divided |
1 1/2 tablespoons unsalted butter, cut into bits |
Directions:
1. Put a large shallow flameproof roasting pan in middle of oven and preheat to 400°F.
2. Pat duck dry and trim off any excess fat. Score skin in a crosshatch pattern at 1/2-inch intervals with a sharp knife, then season with 1 tsp salt and 1/2 teaspoon pepper (total). Roast, skin side down, in hot pan until an instant-read thermometer inserted diagonally into center registers 125°F, 20 to 25 minutes.
3. Turn on broiler. Turn duck skin side up. Broil 4 to 6 inches from heat until golden brown, about 2 minutes. Transfer duck to a cutting board and let rest (skin side up) 10 minutes.
4. While duck rests, pour off all but 1 tablespoon fat from pan, then add shallots and garlic and saué over medium-high heat until golden brown, about 2 minutes. Add sugar and cook, stirring, until dissolved. Stir in vinegar, scraping up brown bits. Add demi-glace and bring to a simmer. Stir in half of raspberries.
5. Force sauce through a fine-mesh sieve into a small saucepan, discarding solids. Skim off excess fat. Over low heat, swirl in butter. Remove from heat and add remaining raspberries.
6. Slice duck and serve with sauce.
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