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Raspberries duck breasts

Author: Les Cultures de chez nous
Petit fruits
Preparation 15
Baking 20
Portions 4
Freezing No


  • 2 duck breasts
  • 1 container of raspberries
  • 30 ml (2 tablespoons) of honey
  • 50 ml (50 gr) of raspberries vinegar
  • 30 ml (30 gr) of sugar
  • 150 ml (150 gr) of duck juice or veal stock
  • Salt
  • Pepper
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  • Bake duck breasts :
  • With a sharp knife, criss-cross lightly the skin over 1 milimeter to help melting.
  • Set duck breast over its skin side in a cold pan and heat as slowly as possible.
  • Grease will melt slowly and it'll take for at least 20 minutes. Take off the fats surplus gradually as cooking goes on. You can keep the grease for your cooking later on.
  • When grease melt at 3/4, raise heat to brown skin.
  • Get the duck breast out of the pan. Season. With a brush, brush duck breast with honey.
  • Heat pan and cook duck breast over flesh side for 3 to 6 minutes, depending on how you like your cooking.
  • Take off the duck breast and cool down for 10 minutes before serving.
  • Heat up duck breast for 5 minutes in the oven and serve with sauce.
  • Make the sauce :
  • In a pan without cooking grease, add half the raspberries and vinegar. Cook for 3 minutes with sugar. Reduce.
  • Add duck or veal stock. Cook for 5 minutes and rectify seasoning.
  • Add remaining raspberries and coat the duck breast. Serve right away.

Chef's notes