Duck Breast With Raspberry Coulis

1. 1

   Preheat oven to 400F.

2. 2

   Score the duck skin and season with salt and pepper.

3. 3

   Heat a nonstick pan and place the duck breasts skin side down in the pan.

4. 4

   Sear for 1 to 2 minutes, then turn over and cook for 5 more minutes to release the fat.

5. 5

   Set the duck breasts aside in a dish with the skin side up.

6. 6

   Keep the pan with the juices, remove the fat and fry the shallots until they are translucent.

7. 7

   Then deglaze with the raspberry coulis.

8. 8

   Use the juice as a base for your sauce.

9. 9

   Add the veal stock and dilute well.

10. 10

    Add the duck breasts back to the pan and bake the duck breasts for 8 to 12 minutes.

No additional tips available.