Duck Breast and Raspberry Sauce

Here is an original and pretty cool hors d’oeuvre idea… amazingly good… and amazingly simple!
This entry can be served as a “traditional” dish but for my taste it is more designed to enhance an evening buffet dinner for 6 / 8 individual portions depending on the size of the breast… Removing the fat makes it healthier. I bet you’ll love the marriage of duck breast and fruit.

Ingredients: diced duck breast with raspberry sauce

Specific ingredients:

You can order the balsamic vinegar online on Amazon:

• Villa Manodori Balsamic Vinegar

For 6 / 8 people

• A good duck  breast
• 2 tablespoons raspberries (fresh or thawed)
• 1 tablespoon of balsamic vinegar
• Pepper, sea salt
• A lime, sliced for the decoration

Preparation: diced duck breast with raspberry sauce

Cook the duck breast (roasted, seared, in a casserole… whatever according to your taste although I recommend to sear it in a pan with its own fat), let it cool, remove fat and cut into small cubes.
In a blender, mix the raspberries in a puree (whole or broken, it’s cheaper) with balsamic vinegar, pepper and a pinch of fleur de sel.
Then we are almost finished: mix the diced duck breast with raspberry sauce and place each part in small glass jars, individual cups or hollow plates. Top with a lime slice to add a fresh touch.

My advice

Put the duck in the freezer 20 minutes before dicing or slicing into thin strips for a duck served as a carpaccio… Original, light and fragrant. Enjoy!

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