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.