Duck and fruit is an old marriage and it still works. Render the skin slowly until it is glass, pour off most of the fat, then swirl Raspberry Vinaigrette into the hot pan for about twenty seconds. The vinegar lifts the fond, the raspberries go dark, and you have a sauce without a stockpot in sight.
30 mins. Serves 2.
Ingredients
- 2 Duck breasts, skin scored
- 80ml Plateit Raspberry Vinaigrette
- 80ml Chicken stock
- 20g Butter, cold
- 60g Fresh raspberries
- 2 Thyme sprigs
- Salt and pepper, to taste
Method
- Salt the skin. Duck skin side down in a cold, dry pan. Heat to medium and leave it alone for 12 to 14 mins, pouring off fat as it collects.
- Flip, 3 mins on the flesh side, thyme in for the last minute. Onto a board, rest 8 mins.
- Pour off all but a spoonful of fat. Pan back on medium, stock in, scrape the base clean.
- Off the heat, whisk in 80ml of Plateit Raspberry Vinaigrette and the cold butter. It will come together glossy. Do not boil it or it splits.
- Slice the duck thick. Sauce under, fresh raspberries over, pepper. Anything green on the side.
Do this: Keep the rendered duck fat. Roast potatoes in it later and thank yourself.