Duck Magret with Raspberry Sauce
⏳ Time
40 minutes
🥕 Ingredients
8
🍽️ Servings
2
Description
Instead of apples, you can use sweet pears; it turns out very tasty as well, but personally, I prefer the option with tart-sweet green apples.
Ingredients
- Raspberry leaves - 1.8 oz
- Duck Breast - 1 piece
- Honey - 1.8 oz
- Butter - 1.1 oz
- Dry White Wine - 1 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Apple - 1 piece
Step by Step guide
Step 1
Make diamond-shaped cuts on the skin side of the breast. The cuts should only go through the skin to allow the duck fat to melt during frying and soak into the meat.
Step 2
Sear the breast until golden brown on each side over high heat. When frying the side without skin, add a little butter. Fry each side for 3–6 minutes.
Step 3
Remove the breast from the heat and place it in an oven preheated to 356°F for 5–10 minutes. After that, take the breast out, season with salt and pepper to taste.
Step 4
Slice the apples into wedges, remove the seeds, and caramelize them—heat a pan, add butter, place the apples in, sprinkle with sugar, and fry for 2–3 minutes on each side.
Step 5
Put the pan left over from frying the breast back on the heat, add honey and raspberries. Mash the raspberries with a spoon, add the wine, and simmer for 5 minutes until it reaches a sauce consistency. Strain.
Step 6
Slice the cooked breast, place it on a plate, add the caramelized apple wedges next to it, and drizzle with the sauce.
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