Duck with Raspberries

Duck with rasberries

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

  • 1

    6 sprigs Fresh Parsley

  • 2

    1 Bay Leaf

  • 3

    3 sprigs Fresh Thyme

  • 4

    8-inch Piece of String

  • 6

    1 Tbsp. Sugar

  • 7

    3 Garlic Cloves, smashed

  • 8

    3 Garlic Cloves, smashed

  • 9

    3 large Tomatoes, coarsely chopped

  • 10

    1 Tbsp. + 2 tsp. Tomato Paste

  • 11

    2 cups Duck or Chicken Stock

  • 12

    6 Tbsp. Butter

  • 13

    Salt and Pepper, to taste

  • 14

    1 1/2 cups Fresh Raspberries

Directions

  • 1

    Preheat oven to 500 °F or high broil.

  • 2

    Make a bouquet garni by tying parsley, bay leaf and thyme together in a bundle.

  • 3

    Place duck legs, skin-side down, on moderately high heat in large Dutch oven.

  • 4

    Brown legs until skin-side is brown and crispy, about 10-15 minutes.

  • 5

    Turn duck legs over and cook until browned on meat-side, approximately 2 minutes.

  • 6

    Sprinkle sugar and garlic onto duck legs.

  • 7

    Cover and cook over moderately low heat for 20 minutes.

  • 8

    Transfer duck legs to a plate and keep warm.

  • 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.

  • 10

    Stir in chopped tomatoes, tomato paste and bouquet garni.

  • 11

    Cover and cook over moderate heat for 10 minutes.

  • 12

    Add duck stock to the Dutch oven and boil over moderately high heat until the liquid is reduced by half, about 10 minutes.

  • 13

    Remove from heat.

  • 14

    Cut butter into pieces and whisk into sauce; season with salt and pepper to taste.

  • 15

    Strain the sauce, pressing hard on the solids to extract all the liquid.

  • 16

    Return duck legs to Dutch oven, sprinkle the raspberries over the duck, and pour strained sauce over duck.

  • 17

    Bake in the oven for about 5 minutes uncovered, or until just heated through.

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Prep Time: 40
Cook Time: 1hr 10 min
Ready Time: 2 Hours
Servings: 5