Canard Du Chef Recipe
Broiled marinated breast of duck and served sliced. Raspberry sauce
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Ingredients
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Duck Marinade
Raspberry Sauce
Method
Duck Preparation
- 1
- 2
Marinate the Duck
Place the duck breasts in a shallow dish and pour the marinade over them, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
- 3
Broil the Duck
Preheat the broiler in your oven. Remove the duck breasts from the marinade and place them skin-side up on a broiler pan. Broil for 6-8 minutes until the skin is crispy and the internal temperature reaches 135°F (57°C) for medium-rare.
- 4
Slice the Duck
Remove the duck from the oven and let it rest for 5 minutes. Slice the duck breasts thinly against the grain for serving.
Raspberry Sauce Preparation
- 5
Cook the Sauce
In a small saucepan over medium heat, combine fresh raspberries, sugar, balsamic vinegar, and water. Stir gently until the raspberries break down and the mixture thickens slightly, about 5-7 minutes.
- 6
Strain the Sauce
If desired, strain the sauce through a fine-mesh sieve to remove seeds, pressing down to extract as much liquid as possible.