Recipe Duck breast with raspberry vinegar (gluten-free) : Practical and Delicious

Recipe Duck breast with raspberry vinegar (gluten-free) : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Duck breast with raspberry vinegar (gluten-free). You are currently reading Recipe Duck breast with raspberry vinegar (gluten-free) : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Duck breast with raspberry vinegar (gluten-free) requires 10m, cook 25m and serve 4. Caution: allergy Contains milk.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This beautiful duck breast is served on a bed of salad leaves and raspberries, for a splash of sweetness and colour.

Ingredients:

10 Ingredients

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  4 duck breasts*
  
  
  


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  90ml raspberry vinegar*
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  1 tbsp tomato paste
  
  
  


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  1 cup (250ml) red wine
  
  
  


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  2 tbsp raspberry jam or redcurrant jelly
  
  
  


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  45g unsalted butter, chilled, chopped
  
  
  


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  150g baby salad leaves (mesclun)
  
  
  


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  Parsley sprigs, to garnish
  
  
  


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  150g fresh raspberries (or frozen, defrosted)
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Score duck skin 3 or 4 times with a knife, then season. Heat a frypan over medium heat, place duck skin-side down and cook for 6 minutes until skin is crisp and fat has rendered. Turn over, reduce heat to medium-low and cook for 5 minutes. Remove, cover loosely with foil and set aside to rest.
  
  
  


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  Step 2
  
  
  
  
  Drain fat from pan (use it to pan-fry diced potatoes if desired). Return pan to high heat, add vinegar and reduce to about 1 tablespoon. Add garlic, tomato paste and wine and cook for 2-3 minutes until reduced by half. Add jam, cook for 1 minute, then whisk in butter a piece at a time. Season to taste.
  
  
  


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  Step 3
  
  
  
  
  Divide leaves between plates. Slice duck, then place on salad. Strain sauce over top. Garnish with parsley and scatter with raspberries.
  
  
  

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