Duck Breast with Raspberries

1 serving

45 minutes

from Chicken Run

Energy value per serving

• Calories: 757.7
• Proteins: 33.4g
• Fats: 48.2g
• Carbohydrates: 52.9g

Ingredients

• duck breast: 150 g
• Vegetable oil: 10 ml
• Spices: 3 g
• Garlic: 1 clove
• Worcestershire sauce: 5 g
• Thyme: 1 sprig
• Sea salt: 1 g
• Black peppercorns: 5 g
• Eggplants: 1 pc
• Frozen raspberries: 50 g
• Sugar: 20 g
• Demi-glace sauce: 200 ml

Cooking steps

1. Chop the garlic randomly.

   Required ingredients:

   • Garlic: 1 clove

2. Make cuts on the skin of the duck breast with a knife.

3. Place the chicken breast in a vacuum bag, season with spices, add vegetable oil, and seal the bag.

   Required ingredients:

   • duck breast: 150 g
   • Vegetable oil: 10 ml
   • Spices: 3 g

4. Leave to marinate.

5. Place the duck breast skin-side down in a cast-iron skillet. Sear for 5 minutes on high heat. Flip skin-side up and cook in the oven for 15 minutes at 180 degrees.

   Required ingredients:

   • duck breast: 150 g

6. Bake the eggplants for 15 minutes in the oven.

   Required ingredients:

   • Eggplants: 1 piece

7. Prepare a sauce from raspberries; mash the raspberries and mix with demi-glace sauce and Worcestershire sauce.

   Required ingredients:

   • Frozen raspberries: 50 g
   • Demi-glace sauce: 200 ml
   • Worcestershire sauce: 5 g

8. Cut the cooked duck into 4 pieces, place it on parchment next to the eggplants, and drizzle with raspberry sauce.

   Required ingredients:

   • duck breast: 150 g
   • Eggplants: 1 piece
   • Frozen raspberries: 50 g