Duck with Raspberries (Canard aux Framboises)

From the kitchen of Carly

Magret duck breast with crackling scored skin meets a bright raspberry-vinegar reduction spiked with shallots and garlic. The sauce clings to the rosy, medium-rare meat, each bite a balance of rich duck and tart fruit. Classic French bistro cooking at home.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 pounds boneless magret duck breast halves with skin (about 4)
  • 11/2 cup finely chopped shallots
  • 12 garlic cloves, chopped
  • 12 tablespoons sugar
  • 11/3 cup raspberry vinegar
  • 1"1 cup demi-glace (6 1/2 ounces; preferably DArtagnan duck and veal demi-glace)", 2 cups raspberries(12 ounces), divided
  • 11 1/2 tablespoons unsalted butter
  • 1cut into bits

Instructions

  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.