Duck with Raspberries
This colorful dish with fresh raspberries and aromatic herbs can be prepped up to two days in advance, then finished day-of for a meal or special event.
Ingredients
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6 sprigs Fresh Parsley
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1 Bay Leaf
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3 sprigs Fresh Thyme
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8-inch Piece of String
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1 Tbsp. Sugar
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3 Garlic Cloves, smashed
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3 Garlic Cloves, smashed
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3 large Tomatoes, coarsely chopped
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1 Tbsp. + 2 tsp. Tomato Paste
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2 cups Duck or Chicken Stock
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6 Tbsp. Butter
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Salt and Pepper, to taste
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1 1/2 cups Fresh Raspberries
Directions
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1
Preheat oven to 500 °F or high broil.
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2
Make a bouquet garni by tying parsley, bay leaf and thyme together in a bundle.
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3
Place duck legs, skin-side down, on moderately high heat in large Dutch oven.
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4
Brown legs until skin-side is brown and crispy, about 10-15 minutes.
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5
Turn duck legs over and cook until browned on meat-side, approximately 2 minutes.
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6
Sprinkle sugar and garlic onto duck legs.
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7
Cover and cook over moderately low heat for 20 minutes.
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8
Transfer duck legs to a plate and keep warm.
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9
Drain the fat from the Dutch oven and add red wine vinegar, scraping up any brown bits from the bottom of the Dutch oven.
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10
Stir in chopped tomatoes, tomato paste and bouquet garni.
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11
Cover and cook over moderate heat for 10 minutes.
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12
Add duck stock to the Dutch oven and boil over moderately high heat until the liquid is reduced by half, about 10 minutes.
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13
Remove from heat.
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14
Cut butter into pieces and whisk into sauce; season with salt and pepper to taste.
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15
Strain the sauce, pressing hard on the solids to extract all the liquid.
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16
Return duck legs to Dutch oven, sprinkle the raspberries over the duck, and pour strained sauce over duck.
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17
Bake in the oven for about 5 minutes uncovered, or until just heated through.
