- serves 8
4 boneless duck breasts with skin, 3/4 pound each
salt and pepper to season
6 Tbsp raspberry vinegar
2 clove garlic, crushed
1 heaping Tbsp tomato paste
1 cup red wine
2 Tbsp red currant jelly or raspberry jam (melted and strained)
2 to 3 Tbsps cold, unsalted butter
2 to 3 handfuls fresh, very ripe summer raspberries
1. Score the fat side of the duck breasts with a knife. Season the duck breasts well on both sides with salt and pepper. Heat a large skillet. (Remove fat with low heat method if necessary.*)
2. * Low heat method: If the fat on the duck is very thick, put the pan on gentle heat and lay the duck in fat-side down. Gently melt the fat off, pouring away excess as it goes. This is called "rendering" the fat and it won't take more than 10 minutes total. You don't want the fat to disappear completely, because it makes the most delicious crisp crust. So, just cook off as much as you think you need to. Then, raise the heat in the pan to proceed with actual cooking.
3. Sauté the meat until cooked to your liking, 7 to 10 minutes on the fat side, then about another 3 to 5 minutes on the other. Remove to a carving board and let rest.
4. Deglaze the pan with the vinegar, scraping up the pan juices. Boil to reduce to about a tablespoon, about a minute. Whisk in the garlic, tomato paste, and wine. Boil to reduce by half, about 5 minutes. Whisk in the jelly. Remove from the heat, and whisk in the butter a piece at a time to make a glossy sauce. Season. Toss in the fresh berries, reserving a few for garnish.
5. Thinly slice the breasts and arrange on a platter on a bed of arugula ("roquette" if you're in France). Spoon over the raspberry sauce and serve.