Duck breast with Raspberry marinade
By Haize
Rate this recipe
2.9/5
(215 Votes)
Ingredients
- 2 duck breasts
- 4-5 shallots, minced fine
- 2 tbsp honey
- 4 tablespoons raspberry vinegar
- salt
- pepper
Details
Servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 15mins
Cost Average budget
Preparation
Step 1
Tear off the portion of duck fat. Melt the fat in a pan, just enough to fry the shallots, add honey and stir.
Step 2
Add the raspberry vinegar, salt, pepper. Cool a few minutes and add duck. Let marinate for an hour, turning occasionally, ensuring the sauce soaks in evenly.
Step 3
Cook the duck breasts on the grill for ten minutes depending on thickness. Serve with remaining reheated sauce.
Step 4
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Chef Tips and Tricks
VIDEO: Duck Breast Pastry Pockets
Who will you make these elegant duck pastry pockets for?
Ingredients
- 1 whole duck breast
- 1 sheet puff pastry
- 3-4 slices ham
- 3-4 tbsp raspberry jam
- 3- 4 slices Muenster cheese
Method
- Fry the duck breast in a pan until medium rare (or your preference) and browned on the outside.
- Roll out a sheet of puff pastry, and layer the ham slices in the middle.
- Spread the raspberry jam over the ham slices, and follow with the Muenster cheese, and the duck breast.
- Moisten the sides of the pastry with water, then fold to enclose the duck.
- Brush the pastry with the egg yolk, then score lightly with a knife.
- Bake for 10 minutes at 464°F (until the cheese is melted and the pastry is golden brown)
- Serve, and enjoy!
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