Roasted duck breast with raspberry glaze 

So, you’ve taken up the challenge, and want to make a fancy meal, but steak is soooo last year. Why not try duck breast? This recipe is flavourful, fun, and relatively easy to prepare. And the cleanup is relatively easy, which is a bonus!

(Preparation time: 1 1/2 hours. Serves 2)

Part A: Raspberry glaze

  • 1 pint fresh raspberries, rinsed
  • 2 cups Pinot noir, or Beaujolais
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • Juice and zest of 1 navel orange
  • Pinch of kosher salt
  • 1/4 tsp fresh ground black pepper

Part B: The Duck+rub

  • 2 frozen duck breasts, or use fresh if available
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 1 tsp five spice powder
  • 1 tsp chilli powder
  • 1 tsp Cocoa

Part C: Pan seared plums

  • 1 red plum, halved, and pit removed
  • Olive oil
  • Pinch of kosher salt
  • Fresh ground black pepper
  • Toasted pecans
  • Goat cheese crumbles
  • Baby arugula

Combine all of Part A in a sauce pan, and bring to a boil over medium-high heat. Remove raspberries and set aside. Lower heat slightly, and cook sauce, stirring often, until it is a thick, syrupy consistency. Remove from heat, and set aside.
Preheat oven to 400 degrees Fahrenheit. Rinse and pat dry the duck breasts, then score the skin side with a sharp knife, cross-hatch style. Be careful not to cut too deeply when scoring the breasts. Combine the rest of Part B together, then rub the skin side of the duck breast with the spice mix.

Heat oil in an oven proof frying pan until almost smoking. Sear the duck breast, skin side down, for 3-4 minutes. A word of warning, this will create A LOT of smoke. Have courage, and make sure your windows are open, and the smoke alarm is turned off.

Turn the breasts over, and cook on the flesh side for another two minutes. Brush the raspberry glaze liberally onto the skin side, then place the pan in the oven, and cook for 8-10 minutes. Remove the breasts from the oven, place on a cutting board, tent with tin foil, and allow to rest for 10 minutes. Wash the frying pan right away, so you can use it for the plums.

While the duck breasts are resting, brush the flesh side of the plum halves with olive oil, and season with salt and pepper. Heat the same frying pan that you used for the duck over medium-high heat, and sear the plums, flesh side down, for 2 minutes. Move the pan to the hot oven, and bake the plums for 10 minutes.

To plate: drop a small handful of baby arugula on to the plate. Place the plum half,flesh side up, and slightly off-center, and top with the goat cheese crumbles and toasted pecans. Slice the duck breast, and fan out on the plate beside the plum half. Drizzle more of the raspberry glaze over top of everything. Serve with your favourite steamed vegetables, (I like baby carrots and green beans). Sit back and allow others to bask in the magnificence of your culinary genius!

*note: duck breast should be cooked and served medium-rare. If you are squeamish,and simply must have your meat medium or well-done, add 8 minutes to the oven cooking time, and use the extra time to ponder the horrible life choices you’ve made that have led to this point.*


One Comment Add yours

  1. wordsofhers says:

    As one who has had the pleasure to benefit from this fine dish, I agree that it MUST be served medium-rare. Hey, I’m squeamish, but it’s worth it.


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