Duck Breast with Raspberries
1 serving
45 minutes
from Chicken Run
Calories757.7kcal
Proteins33.4grams
Fats48.2grams
Carbohydrates52.9grams
Duck breast
150
g
Vegetable oil
10
ml
Spices
3
g
Garlic
1
clove
Thyme
1
sprig
Sea salt
1
g
Eggplant
1
pc
Sugar
20
g
Demi-glace sauce
200
ml
1
Chop the garlic randomly.
- 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.
- 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.
- Duck breast: 150 g
6
Bake the eggplants for 15 minutes in the oven.
- Eggplant: 1 piece
7
Prepare a sauce from raspberries; mash the raspberries and mix with demi-glace sauce and Worcestershire sauce.
- 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.
- Duck breast: 150 g
- Eggplant: 1 piece
- Frozen raspberries: 50 g
