⚽ World Cup 2018 Game 61 – France vs. Belgium

Love is patient. Love is kind. Love is delectable. Love is duck a la framboise. Crispy and juicy seared duck breast is served with a tart gastrique made from fresh raspberry juice, sherry vinegar, and Belgian raspberry beer (framboise). The tender duck is coated with the velvety sauce that will have you euphoric from the first bite to the last lick of the plate. Bookmark this recipe because this is what you’re serving on Valentine’s Day. You’re welcome

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Duck a la Framboise
  1. To make the raspberry juice, combine fresh raspberries + sugar + water in a small saucepan. Let it come to a boil and cook for 5 minutes. The raspberries will break up during the cooking process. Remove from heat and pour over a sieve with a bowl underneath to capture the juice. Discard the chunky pieces. You should have approximately 1 1/4 cup of juice.
  2. In a medium saucepan, add the sugar and water and let it come to a boil on high heat. Let it cook for 3 minutes and it will start to get syrupy. Reduce heat to medium-low and add the vinegar + raspberry juice+ shallots. Cook for 10 minutes, swirling the saucepan frequently until the mixture has reduced by half.
  3. Add the raspberry beer and stir for a minute until the foam subsides. Cook for 10 minutes and then stir in the duck broth and cook for 30 minutes until you have a sauce that will easily coat the back of a spoon. Remove from heat and set aside.
  4. Preheat oven to 350 degrees F.
  5. Using a sharp knife, score the duck skin in a crosshatch pattern so that you have 3/4 inch diamond shapes. Season both sides of the duck with sea salt and fresh ground pepper and let it rest for 10 minutes.
  6. Place the duck breast skin-side down on a cold frying pan. Place frying pan on medium high heat and cook until the skin is brown and crisp, approximately 6-8 minutes. Turn the duck over and cook for 1 minute, then transfer the pan to the oven and cook for 8 minutes for a medium-rare doneness. Let the duck breast rest for 15 minutes on a cutting board.
  7. Bring the sauce back to a low simmer and add butter. Whisk until the butter just melts.
  8. Slice the duck breast crosswise on diagonal and arrange them on a plate. Spoon the sauce over the duck slices and garnish with greens and fresh raspberries. Serve with mashed potatoes and haricot verts.
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