Duck Breasts With Raspberry And Balsamic Sauce
Serves 2
Any slightly fatty meat like duck goes well with a tart sauce. You could use apples, a traditional recipe, or gooseberries, another favourite. But I love the aromatic combination of raspberries and balsamic vinegar. And it's so simple.
About 150g/5oz fresh or frozen raspberries
200ml/7fl oz red wine
1 tbsp runny honey
2 tbsp balsamic vinegar
2 duck breasts, with skin
Put the raspberries into a saucepan and add the wine, honey and balsamic vinegar. Bring to a simmer and set aside to rest while you cook the duck breasts - if it starts to thicken, reheat and stir.
Make three fairly deep diagonal cuts on the skin side of each breast.
Drizzle a little oil on the other side. Put your griddle pan on the heat but do not add any oil.
When really hot put the duck in the pan skin side up and resist the temptation to move it about.
Once the meat has sealed it won't stick. Then drizzle a little oil over the skin, turn the breasts over.
While they're cooking press down firmly with a spatula or wooden spoon to make sure the skin is really crispy and to get the attractive striped appearance from the pan. You can of course cook them on a barbecue but either way they shouldn't take more than 5-7 minutes each side.
Serve with the sauce and your favourite salad.
Some of my books...
- Superfoods, Superjuices, Superhealth
- Eat Well Live Longer
- Superfood Pocketbook
(100 Top Foods for Health) - The Omega 3 Cookbook
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