Duck Magret with Raspberry Sauce
2 servings
40 minutes
Duck magret with raspberry sauce is an exquisite dish that combines the tenderness of duck meat with the sweet-sour elegance of raspberry sauce. Its origins trace back to the refined gastronomy of the East, where duck was traditionally prepared with fruity notes. The juicy meat, infused with rendered fat, develops a caramelized crust, while the rich berry sauce with honey depth and hints of white wine highlights the delicate flavor. Caramelized apples add a gentle sweetness, creating harmony on the plate. This dish is perfect for special occasions where one wishes to impress guests with refined taste and visual perfection.
1
Make diamond cuts on the skin side of the breast. The cuts should only be on the skin to allow the duck fat to melt during frying and soak into the meat.
2
Fry the chicken breast on high heat until golden brown on each side. When frying the skinless side, add a little butter. Frying time for each side is 3–6 minutes.
- Butter: 30 g
3
Remove the breast from the heat and place it in an oven preheated to 180 degrees for 5-10 minutes. After that, take out the breast and season with salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
4
Cut the apples into wedges, remove the seeds, and caramelize — heat the pan, add butter, place the apples, sprinkle with sugar, and fry for 2-3 minutes on each side.
- Apple: 1 piece
- Butter: 30 g
5
Place the pan left after frying the chicken back on the heat, add honey and raspberries. Mash the raspberries with a spoon, add wine, and simmer for 5 minutes until it reaches sauce consistency. Strain.
- Honey: 50 g
- Raspberry: 50 g
- Dry white wine: 50 ml
6
Slice the cooked chicken breast, place it on a plate, add the prepared apple wedges next to it, and drizzle with sauce.