Roasted Duck Breast with Raspberry Sauce

  • Difficulty: Medium
  • 40 minutes
  • 3 servings
Roasted Duck Breast with Strawberry Sauce

Would you be interested in some roasted duck meat? If your answer is positive, then join us in pan-searing the fat duck breast in its own drippings and use these to concoct a raspberry sauce. This time try to use a spelt and vegetable mix side-dish with raw fennel and cucumber. Well?

Ingredients

7 ounces of duck breast
salt
pepper
5 ounces of raspberries
1 tablespoon olive oil
1 teaspoon soy sauce
6 ounces of spelt and vegetable mix, cooked
0.5 fennel, chopped
4 cucumber slices (thin and lengthwise cut)

Steps

  1. Score the duck breast, season it with salt and pepper, then rub.
  2. Heat a pan over high heat, then add the duck breast. Fry for 6 minutes on both sides.
  3. Pour some of the drippings into a small bowl and set aside. Roast the pan-seared duck for 25 minutes at 130⁰F/65⁰C
  4. Add the raspberries to the dripping bowl. Crush them and mix them. Add the olive oil and soy sauce and mix until even. Set aside.
  5. Slice the cooked duck breast and serve it on a bed of spelt and vegetable mix. Add the fennel and cucumber slices, top with the strawberry sauce and garnish with a few strawberries if you want.

Leave a Reply

Your email address will not be published. Required fields are marked *