Restaurants›Bouchard Inn & Chanterelle Restaurant›Poitrine De Canette Au Framboise Recipe

Poitrine De Canette Au Framboise Recipe

Inspired by Bouchard Inn & Chanterelle Restaurant
Time30m
Serves2

Indulge in our Poitrine de Canette au Framboise, where tender duck breast is expertly seared to perfection, offering a crispy skin and succulent meat. Complemented by a luscious raspberry sauce that balances sweetness and acidity, this exquisite dish is served alongside seasonal vegetables, creating a symphony of flavors that will transport your taste buds to the heart of France.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Duck

Score the skin of the duck breast in a crosshatch pattern while being careful not to cut into the meat. Season both sides with salt and black pepper.

2

Sear the Duck

In a cold, dry skillet, place the duck breast skin-side down. Turn the heat to medium-high and cook for about 6-8 minutes until the skin is crispy and golden brown. Flip the breasts and cook for another 3-4 minutes for medium rare. Remove from the skillet and let rest.

3

Make the Sauce

In the same skillet, pour out excess fat, leaving about 1 tablespoon. Add red wine, honey, balsamic vinegar, and fresh thyme. Cook over medium heat, scraping up any brown bits from the bottom of the skillet. Let it reduce by half.

4

Add Raspberries

Stir in the raspberry puree and fresh raspberries into the sauce. Cook for an additional 2-3 minutes until the raspberries soften and the sauce thickens slightly.

5

Serve

Slice the duck breast and plate it with the raspberry sauce drizzled over. Garnish with additional fresh raspberries and thyme if desired.