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Duck breasts with raspberries sauce

Author: Les Cultures de chez nous
Poitrines de canard, sauce aux framboises
Preparation 15
Baking 15
Portions 4
Freezing No
Sodium137 mg
Protein31 g
Fat12 g
Carbohydrate8 g
Iron mg
Calcium22 mg


  • 2 small duck breasts (about 400 g each)
  • Salt up to taste
  • 5 ml (1 teaspoon) of olive oil
  • 30 ml (2 tablespoons) of maple syrup
  • 30 ml (2 tablespoons) of raspberry vinegar
  • 250 ml (1 cup) of veal stock
  • 45 ml (3 tablespoons) of frozen, thawed raspberries into puree
  • 30 ml (2 tablespoons) of butter
  • Few fresh strawberries (for garnishing)
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  • Preheat oven at 325°F (160°C).
  • In a pan, heat oil at high heat. Salt brests and set in the pan, fat under. Roast for 1 to 2 minutes over each sides, until duck gets a great coloration.
  • Set duck in an oven safe baking plate. Oven bake for 15 minutes, until a thermometer set at the center of a breast gets up to 150°F (60°C). Remove from oven and set aside.
  • Remove exceeding fat in the pan. Deglaze with maple syrup. Simmer at medium high heat 2 minutes. Add raspberries vinegar and reduce 1 minute. Add veal stock et raspberries puree. Simmer a few minutes until the sauce gets a great consistency and is reduced of an half. Add butter and let it melt out of heat. If desired, set the sauce in a sieve.
  • Slice breasts then divide slices into plates. Coat with sauce and garnish with fresh raspberries.

Chef's notes