Duck Breast and Raspberry Sauce

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:

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!

Seared Duck Breast and Raspberry Sauce Recipe - Heathy Duck Breast Recipe

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