Duck with Raspberries (Canard aux Framboises)
Duck with Raspberries (Canard aux Framboises) is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Put a large shallow flameproof roasting pan in middle of oven and preheat to 400°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPut a large shallow flameproof roasting pan in middle of oven and preheat to 400°F.
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.
Turn on broiler.
Turn duck skin side up.
Broil 4 to 6 inches from heat until golden brown, about 2 minutes.
Transfer duck to a cutting board and let rest (skin side up) 10 minutes.
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.
Add sugar and cook, stirring, until dissolved.
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.
Skim off excess fat.
Over low heat, swirl in butter.
Remove from heat and add remaining raspberries.
Slice duck and serve with sauce.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.