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Breast of Duck with Chambord Glaze




Source of Recipe


Chef2Chef newsletter


Recipe Introduction


Makes 8 servings


List of Ingredients




Marinade:
4 tablespoons onion, chopped
4 tablespoons celery, chopped
3 teaspoons sugar
2 teaspoons aniseed
1 teaspoon cinnamon
1/2 cup soy sauce
2 cups water

Glaze:

1/4 cup Chambord liqueur (raspberry flavor)
1/4 cup frozen raspberries, puréed
1/4 cup marinade
3/4 cup chicken stock
1 tablespoon cornstarch
2 tablespoons cold water

4 whole boneless duck breasts excess skin removed
2 tablespoons oil
2 tablespoons butter

Recipe



Heat Chambord, raspberries, marinade and chicken stock. Make a paste with 1 tablespoon cornstarch and 2 tablespoons water and gradually stir into Chambord mixture. Increase heat and stir until boiling. Take off heat and keep warm.

In a 12 inch skillet, add oil and butter and bring to medium high heat. Cook duck breasts two at a time, skin side down until skin is crisp, about 5 minutes. Turn and continue to cook an additional 3 minutes or until medium rare.

With knife in slanting position, carve in thin slices, keeping form of duck breast. Place sliced breasts on warm plate and spoon Charmbord glaze over top.