I know some recipes use gentle heat to render the fat off. I prefer the outcome with higher temperature to sear the duck breast. Fruits go well with duck. In this recipe, I am using raspberry to make the sauce.
Seared Duck Breast with Raspberry Lavender Sauce
Ingredients
- 1 duck breast
- Salt & Pepper
Raspberry Lavender Sauce
- 1 shallot, thinly sliced
- 1 tbsp butter
- 1 garlic clove, minced
- 1 tsp lavender
- 1/2 cup red wine
- 5 -10 raspberries
- Honey to taste
Instructions
- Create a diamond pattern across the duck skin (fat). Make sure not to cut too deep to hit the flesh of the duck breast.
- Season with salt and pepper.
- In a hot pan, sear the duck for about 5 minutes on the fat side down. Flip and cook for another 3 to 5 minutes. Remove when the internal temperature reaches 130ºF.
- Rest for 5 to 10 minutes.
- Use about 1 tbsp duck fat or butter to sauté shallot and garlic until fragrant. Add lavender and raspberry, use a spatula to breakdown the raspberry. Now add red wine. Cook until the sauce thicken. Honey to taste.