Duck with Raspberries (Canard aux Framboises)

Duck with Raspberries (Canard aux Framboises)
Photo by Kenji Toma


  • 1 cup demi-glace (6 1/2 ounces; preferably D'Artagnan duck and veal demi-glace)
  • 2 cloves garlic
  • 1 ½ tablespoons unsalted butter
  • 1/3 cup raspberry vinegar
  • ½ cup shallots
  • 2 cups raspberries
  • 4 pounds boneless magret duck breast halves with skin (about 4)
  • + 1 more ingredients
    • 2 tablespoons sugar

Put a large shallow flameproof roasting pan in middle of oven and preheat to 400°F. 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...

View full recipe at Epicurious


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