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A duck might technically be a bird, but it’s a lot more like red meat than it is like chicken or turkey, which makes it perfect for this sweet raspberry sauce cut with a bite of balsamic vinegar.
The thick cap of fat in a skin-on duck breast might otherwise be a little overwhelming, but the sauce gives you enough of a flavor contrast that it just ends up being rich and delicious: if you’re trying to get a little more healthy fat into your diet, this is a recipe to save.
![Duck With Raspberry Sauce Recipe (1) Duck With Raspberry Sauce Recipe (1)](https://i0.wp.com/paleoleap.com/wp-content/uploads/2016/03/duck-saspberry-sauce-main.jpg)
In terms of fat quality, duck really does beat out chicken: it’s mostly monounsaturated fat, with some saturated and fairly little PUFA.
And if you don’t quite want all the fat on the breasts (it can really end up being a lot of fat), you could always trim some of it off and save it to render for roasting vegetables or cooking other things.
This would be a great recipe to serve with some roasted (or grilled) asparagus or anything else quick and light. There’s already a lot going on with the duck breasts, so think of it as a bonus: no need to spend a lot of time and effort cooking a fancy side.
Duck With Raspberry Sauce Recipe
SERVES: 2 PREP: 15 min COOK: 25 min
Ingredients
- 2 boneless duck breasts
- 1 shallot, minced
- 2 garlic cloves, chopped
- ⅓ cup balsamic vinegar
- 1 cup chicken or duck stock
- 2 cups raspberries
- 2 tbsp. ghee
- Sea salt and freshly ground black pepper
![Duck With Raspberry Sauce Recipe (2) Duck With Raspberry Sauce Recipe (2)](https://i0.wp.com/paleoleap.com/wp-content/uploads/2016/03/duck-saspberry-sauce-preparation.jpg)
Preparation
- Preheat your oven to 325 F.
- Melt some cooking fat in an oven-proof skillet over medium-high heat.
- Season the duck breasts to taste with sea salt and freshly ground black pepper.
- Place the duck breasts in the skillet, skin side down, and brown for 2 to 3 minutes. Remove the entire skillet from the stove and place it in the preheated oven.
- Roast the duck in the oven for 8 to 10 minutes for medium rare (or to your desired degree of doneness).
- Remove the duck from the skillet, and let rest for 5 to 6 minutes.
- While the duck is resting, put the same skillet back over medium heat, and add the garlic and shallot to the renderedfat.
- Cook the garlic and shallot until soft and fragrant, about 2 to 3 minutes.
- Pour in the balsamic vinegar and cook until reduced, scraping up the brown bits from the pan.
- Add the stock and raspberries to the skillet, and cook until the raspberries are soft and warm.
- Slice the duck breasts and serve with the raspberry sauce.
📖 Recipe
Duck With Raspberry Sauce Recipe
Top off some medium-rare duck breasts with a burst of sweet raspberries and tangy balsamic vinegar.
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine American
Ingredients
- 2 boneless duck breasts
- 1 shallot minced
- 2 garlic cloves chopped
- ⅓ cup balsamic vinegar
- 1 cup chicken or duck stock
- 2 cups raspberries
- 2 tbsp. ghee
- Sea salt and freshly ground black pepper
Instructions
Preheat your oven to 325 F.
Melt some cooking fat in an oven-proof skillet over medium-high heat.
Season the duck breasts to taste with sea salt and freshly ground black pepper.
Sea salt and freshly ground black pepper, 2 boneless duck breasts
Place the duck breasts in the skillet, skin side down, and brown for 2 to 3 minutes. Remove the entire skillet from the stove and place it in the preheated oven.
Roast the duck in the oven for 8 to 10 minutes for medium rare (or to your desired degree of doneness).
Remove the duck from the skillet, and let rest for 5 to 6 minutes.
While the duck is resting, put the same skillet back over medium heat, and add the garlic and shallot to the rendered fat.
2 garlic cloves, 1 shallot
Cook the garlic and shallot until soft and fragrant, about 2 to 3 minutes.
Pour in the balsamic vinegar and cook until reduced, scraping up the brown bits from the pan.
⅓ cup balsamic vinegar
Add the stock and raspberries to the skillet, and cook until the raspberries are soft and warm.
1 cup chicken or duck stock, 2 cups raspberries, 2 tbsp. ghee
Slice the duck breasts and serve with the raspberry sauce.
Nutrition
Calories: 564kcalCarbohydrates: 29gProtein: 50gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 215mgSodium: 314mgPotassium: 1014mgFiber: 8gSugar: 15gVitamin A: 164IUVitamin C: 48mgCalcium: 62mgIron: 12mg
Keyword duck, raspberry
Tried this recipe?Let us know how it was!
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