Here is an original and pretty cool Duck Breast hors d’oeuvre idea… amazingly good… and amazingly simple!
This entry can be served as a “traditional” dish, but for my taste it is better suited to 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.Photo credit: © Eatwell101.com
Ingredients: diced duck breast with raspberry sauce
Specific ingredients:
You can order the balsamic vinegar online on Amazon:
- Villa Manodori Balsamic Vinegar
Photo credit: © Eatwell101.com
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 garnish
Directions
Cook the duck breast (roasted, seared, in a casserole… Whatever according to your taste, although I recommend searing it in a pan with its own fat), let it cool, remove fat, and cut into small cubes.
In a blender, mix the raspberries into 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
Place the duck in the freezer for 20 minutes before dicing or slicing it into thin strips for a duck served as carpaccio. Original, light, and fragrant. Enjoy!
Photo credit: © Eatwell101.com
Recipes Eatwell101 readers come back to again and again.Most Popular Recipes
Seared Duck Breast with Raspberry Sauce
Ingredients
- A good duck breast
- 2 tablespoons raspberries (fresh or thawed)
- 1 tablespoon of balsamic vinegar
- Pepper, sea salt
- A lime, sliced for garnish
Instructions
- Cook the duck breast (roasted, seared, in a casserole... whatever according to your taste, although I recommend searing it in a pan with its own fat), let it cool, remove fat, and cut into small cubes.
- In a blender, mix the raspberries into 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.
Recipe Notes
- Place the duck in the freezer for 20 minutes before dicing or slicing it into thin strips for a duck served as carpaccio. Original, light, and fragrant. Enjoy!
Nutrition
Nutrition information for this recipe.
Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
[...] Duck Breast and Raspberry Sauce [...]
What an interesting presentation. I love duck with fruit, and I think the balsamic would give it a nice tart balance.
