Since today marks the first Foodie Files of 2013 I wanted to post a celebratory and delicious entree... what could be better than raspberry duck? This particular recipe is one of my favorite things my Mom makes. Seriously, her raspberry duck is legendary. It's much simpler than you would think so it's great for those of you who vowed to start cooking more this year and it's just exotic enough to qualify for those of you who resolved to try new things. All around, it's hard to beat!
Ingredients:
2 duck breasts
2 TBS coconut oil Ingredients:
2 duck breasts
1 large shallot, roughly cut
3 TBS butter
16 oz raspberry sauce/jam/preserves/etc (just about anything in that family will work)
Salt and pepper to taste
Preheat oven to 400 degrees. Wash and pat meat dry, then liberally salt and pepper. Brown shallots in butter and oil and add duck breast, fat side down, to saute pan.
Sauté over medium to medium high flame 5-10 minutes. Flip and sear 5-10 minutes more.
Coat with raspberry sauce and cook for 15 minutes. Lower temperature to 350 and cook for 30 minutes more. Slice, drizzle with excess sauce and serve!
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