Duck with Raspberries (Canard aux Framboises)

Name: Duck with Raspberries (Canard aux Framboises)
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters demi-glace (6 1/2 ounces; preferably DArtagnan duck and veal demi-glace); 2 kilograms boneless magret duck breast halves with skin (about 4); 2 garlic cloves, chopped; 340 grams cups raspberries , divided; 79 milliliters raspberry vinegar; 118 milliliters finely chopped shallots; 2 Tbsps sugar; 2 Tbsps unsalted butter, cut into bits

Duck with Raspberries (Canard aux Framboises) might be just the main course you are searching for. This gluten free recipe serves 8. One serving contains 416 calories, 53g of protein, and 13g of fat. From preparation to the plate, this recipe takes roughly 1 hour. If you have demi-glace, magret duck breast halves, sugar, and a few other ingredients on hand, you can make it. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

Put a large shallow flameproof roasting pan in middle of oven and preheat to 400°F.

Equipment you will use

Roasting Pan

Oven

Pat duck dry and trim off any excess fat. Score skin in a crosshatch pattern at 1/2-inch intervals with a sharp knife, then season with 1 tsp salt and 1/2 teaspoon pepper (total). Roast, skin side down, in hot pan until an instant-read thermometer inserted diagonally into center registers 125°F, 20 to 25 minutes.

Ingredients you will need

Pepper

Whole Duck

Salt

Equipment you will use

Kitchen Thermometer

Knife

Frying Pan

Turn on broiler. Turn duck skin side up. Broil 4 to 6 inches from heat until golden brown, about 2 minutes.

Ingredients you will need

Whole Duck

Equipment you will use

Broiler

Transfer duck to a cutting board and let rest (skin side up) 10 minutes.

Ingredients you will need

Whole Duck

Equipment you will use

Cutting Board

While duck rests, pour off all but 1 tablespoon fat from pan, then add shallots and garlic and saué over medium-high heat until golden brown, about 2 minutes.

Ingredients you will need

Shallot