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Duck Breast with Raspberries

1 serving

45 minutes

from Chicken Run

Energy value per serving

CaloriesProteinsFatsCarbohydrates

757.7

kcal

33.4g

grams

48.2g

grams

52.9g

grams

Ingredients

1serving

150

g

10

ml

3

g

1

clove

Worcestershire sauce

5

g

1

sprig

1

g

Black peppercorns

5

g

1

pc

Frozen raspberries

50

g

20

g

Demi-glace sauce

200

ml

Cooking steps

1
Chop the garlic randomly.
Required ingredients:
1. 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:
1. Duck breast: 150 g
2. Vegetable oil: 10 ml
3. 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:
1. Duck breast: 150 g

6
Bake the eggplants for 15 minutes in the oven.
Required ingredients:
1. Eggplant: 1 piece

7
Prepare a sauce from raspberries; mash the raspberries and mix with demi-glace sauce and Worcestershire sauce.
Required ingredients:
1. Frozen raspberries: 50 g
2. Demi-glace sauce: 200 ml
3. 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:
1. Duck breast: 150 g
2. Eggplant: 1 piece
3. Frozen raspberries: 50 g

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