Duck with Raspberries
- 4 boneless duck breast halves with skin [about 1-1/2 to 2 pounds]
- salt and freshly ground black pepper, to taste
- 1/4 cup finely chopped shallots
- 1 garlic clove, chopped
- 1 tablespoon sugar
- 2 tablespoon raspberry balsamic vinegar
- 1/2 cup demi-glace
- 1-1/2 cups fresh raspberries, divided
- 1/2 tablespoon unsalted butter, cut into bits
Preheat oven to 400ºF. Pat duck dry and trim off any excess fat. Score skin in a crosshatch pattern at 1/2-inch intervals with a sharp knife; this will allow duck fat to escape as the breasts cook. Season with salt and black pepper on both sides, but don’t go overboard; the demi-glace will add a fair amount of saltiness. Heat a 12-inch ovenproof saute pan over medium-low heat. Place duck breasts, skin side down, in the hot, dry skillet. No oil or other fat is needed—the duck will produce plenty. Cook the breast until the skin is crispy and most of the fat has rendered, about 10 to 12 minutes.
Transfer breasts to plate and pour off the fat from the pan, reserving. Return duck breasts to the pan, skin side up, and place in the hot oven for 8 to 10 minutes, until an instant-read thermometer inserted diagonally into center registers 125°F for medium rare [unlike chicken, this is perfectly safe—and delicious]. Remove from the oven. Transfer breasts to cutting board, tent with foil and allow to rest.
While duck rests, add 1 tablespoon reserved duck fat to the sauté pan, then add shallots and garlic and sauté over medium heat until golden brown, about 2 minutes. Add sugar and cook, stirring, until dissolved—a minute or so. Stir in vinegar, scraping up brown bits. Add demi-glace and bring to a simmer. Stir in half of raspberries.
Force sauce through a fine-mesh sieve into a small saucepan, discarding solids. Over low heat, swirl in butter. Remove from heat and add remaining raspberries.
Slice duck breasts, fan on individual plates and top with sauce