Duck Breast With Rasberry Sauce
Los Angels Times 6/17/98
2 whole
boneless duck breasts, about 2-1/2 pounds
Kosher salt
Freshly ground black pepper
1/4 cup raspberry vinegar
1 cup chicken broth
2 tablespoons seedless raspberry jam
1 teaspoon green peppercorns
2 tablespoons butter
1. Cut each duck breast in half lengthwise. Score skin on
each half crosswise l/4 inch deep and about I inch apart
with sharp knife. Season generously with salt and pepper.
2. Heat large cast-iron skillet over medium-high heat until
drop of water dances in pan. Cook duck breasts skin side
down until browned and crisp, 3 to 4 minutes. Turn and cook
2 to 3 minutes. Turn skin side down again and bake at 425
degrees, 5 to 6 minutes, turning once. Remove skillet from
oven and place breasts on warm platter. Cover loosely with
foil to keep warm.
3. Pour excess fat from pan. Add vinegar and deglaze pan,
scraping up any brown bits. Cook over medium heat until
vinegar is reduced by half, I to 2 minutes. Add broth and
cook until liquid is reduced by half, 5 to 6 minutes. Add
jam, peppercorns and butter and swirl pan to incorporate
into sauce. Stir in any juice that has accumulated on
platter with duck.
4. Cut duck at 45-degree angle into l/2-inch-thick slices.
Arrange on platter. Spoon sauce over. Makes 4 generous
servings.