Saturday, 19 December 2009


I used the Minimalist's Ducketta recipe and made a simple raspberry sauce to accompany it. Unfortunately I could not find fennel seeds at Santi's or Rustan's supermarket, so I had to settle with anise seeds (not the same, don't use it). I also added basil to my stuffing, which was fine (didn't make or break it though). The recipe turned out well, except that some parts were slightly overcooked; I think on account of me leaving the duck in its oil after removing it from the oven, which continued to cook the breasts. Do not overcook the meat; overcooked duck breast tastes tough and rubbery.

2 boneless duck breast halves
2 garlic cloves, finely chopped
2 teaspoons fennel seeds, crushed
2 teaspoons chopped fresh rosemary
1/4 cup freshly grated Parmesan
Extra virgin olive oil, as needed
1/4 cup raspberry vinegar or balsamic vinegar
1 cup fresh raspberries (or frozen)
2 tablespoons heavy cream
Salt and black pepper to taste
In a bowl, mix together the garlic, fennel seeds, rosemary, Parmesan and olive oil until paste-like.
Heat oven to 400 degrees. Use a sharp knife to slice into each duck breast half at thickest part to create a pocket the entire length of breast, being sure not to poke through the other end.
Use your fingers to push herb mixture into each duck breast, filling pocket as much as possible. Sprinkle breasts with salt and pepper.
Heat heavy, large, ovenproof skillet over medium-high heat. Add duck breasts skin side down and cook until nicely browned, about 10 minutes.
Turn meat and transfer skill into oven; roast 10 to 15 minutes for medium-rare. (An instant-read thermometer inserted into meat should read about 125 degrees.)
After removing duck from pan, pour out fat and add the vinegar to the skillet and cook, scraping the bottom of the pan with a wooden spoon. Add two-thirds cup of the raspberries and cook for 3 minutes. Stir in the cream, remaining salt and pepper to taste. Cook for 1 minute.

Remove duck to a cutting board and let rest for 10 minutes. Carve on the bias into 1/2-inch pieces; serve with raspberry sauce drizzled over duck.
Yield: 4 servings

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