Strawberry Chocolate Chip Cookies

While I know changing anything about an America’s Test Kitchen is madness, as they test everything 1,000 ways to find the very best methods (and don’t worry, I did retain their unusual stirring method!), I am quite pleased with the results from replacing nuts with freeze-dried strawberries. Chocolate and strawberry is always a good combo, and the browned butter rounds out an irresistible cookie!

Thick and loaded with things!

Ingredients:

  • 1 3/4 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 14 tablespoons unsalted butter
  • 3/4 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 1/4 cups semisweet chocolate chips
  • 3/4 cup lightly crumbled freeze-dried strawberries, measured after crumbling (or, if you must, chopped and toasted pecans or walnuts)

Place one oven rack in the center and preheat oven to 375 degrees. Line to baking sheets with parchment and set aside. In a small bowl, combine the flour and baking soda and set aside. Cut 4 tablespoons of the butter into tablespoon-sized chunks and place in a large heat-safe bowl, then set aside.

Heat the remaining 10 tablespoons of the butter in a skillet over medium-high heat until melted, then continue to cook, stirring frequently, until the melted butter is dark golden brown and has a nutty scent. Pour the melted butter over the 4 tablespoons of butter in the large bowl and stir until evenly melted.

Whisk in the sugars, salt, and vanilla.

Add the egg and yolk, whisking until no lumps remain, about 30 seconds.

Let the mixture rest for 3 minutes, then whisk a further 30 seconds, rest another 3 minutes, and repeat the whisking and resting a further 2 times. Allowing the sugars to melt into the butter like this apparently adds a bit of a toffee flavor to the finished cookie, and by the looks of it also works some extra air in (lightening the color) while it cools a bit.

Using a rubber spatula, mix in the flour mixture until just combined.

Add the chocolate chips and strawberries, again stirring until just combined.

Divide into 16 portions, each roughly 3 tablespoons in size, and place on the lined baking sheets, about 2″ apart.

Bake one sheet at a time, rotating the pan halfway through, 10-14 minutes, until the cookies are golden brown, with set edges but soft centers, then repeat with the second pan. I cooked my first batch for 12 minutes and they weren’t burnt, but were more baked than they had to be, and my second batch for 10 minutes which was just right with the oven I was using.

12 minutes total

10 minutes total (and I was out of parchment)

Let cool on the pan for several minutes, then transfer to a wire rack to cool completely (or eat warm, who are we kidding?!).

Strawberry Chocolate Chip Cookies

Lightly adapted from The Complete America’s Test Kitchen TV Show Cookbook 15th Anniversary Edition.

  • 1 3/4 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 14 tablespoons unsalted butter
  • 3/4 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 1/4 cups semisweet chocolate chips
  • 3/4 cup lightly crumbled freeze-dried strawberries, measured after crumbling

Place one oven rack in the center and preheat oven to 375 degrees. Line to baking sheets with parchment and set aside. In a small bowl, combine the flour and baking soda and set aside. Cut 4 tablespoons of the butter into tablespoon-sized chunks and place in a large heat-safe bowl, then set aside.

Heat the remaining 10 tablespoons of the butter in a skillet over medium-high heat until melted, then continue to cook, stirring frequently, until the melted butter is dark golden brown and has a nutty scent. Pour the melted butter over the 4 tablespoons of butter in the large bowl and stir until evenly melted. Whisk in the sugars, salt, and vanilla, then the egg and yolk, whisking until no lumps remain, about 30 seconds. Let the mixture rest for 3 minutes, then whisk a further 30 seconds, rest another 3 minutes, and repeat the whisking and resting a further 2 times.

Using a rubber spatula, mix in the flour mixture until just combined, then add the chocolate chips and strawberries, again stirring until just combined. Divide into 16 portions, each roughly 3 tablespoons in size, and place on the lined baking sheets, about 2″ apart. Bake one sheet at a time, rotating the pan halfway through, 10-14 minutes, until the cookies are golden brown, with set edges but soft centers, then repeat with the second pan.

Let cool on the pan for several minutes, then transfer to a wire rack to cool completely.

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Vegan Peanut Butter Banana Cake Balls

If you’re the one person on earth I’m likely to have mailed vegan baked goods to this week, a) check your mail tonight, and b) just skip this post. Everyone else, let’s talk delicious things that you’re going to have to make for yourself!

These cake balls, as most cake balls/cake pops do, consist of crumbled up cake mixed with frosting, then coated. Here we’re making a dense, super banana-y cake (worthwhile on its own), a rich delicious peanut butter frosting, and coating them in dark chocolate. Really hard to go wrong with that flavor combo! I doubled the cake and frosting (to make a 9×13″ of cake, vs a 9×9″), which made twice as many cake balls as I could reasonably mail, and definitely more than I actually had the patience to roll or coat, so I’ve put the recipes back down to the baseline, 9×9″ size, but if you have a party or something coming up and need SO MANY CAKE BALLS, go for it!

That wasn’t all of them!

Ingredients:

Banana Cake:

  • 2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup oil
  • 4 ripe bananas, mashed
  • 1/4 cup water
  • 1 teaspoon vanilla

Peanut Butter Frosting:

  • 1 cup creamy peanut butter
  • 1 1/2 cups powdered sugar
  • 2-4 tbsp aquafaba (liquid from a can of chickpeas) or milk of choice – the aquafaba sounds like a weird choice, but doesn’t flavor the frosting and gives you an excuse to make some crispy baked chickpeas while you let the cake cool!

To Finish:

  • 1 – 1 1/2 10 ounce bags dark chocolate chips
  • vegetable shortening, optional

To make the cake, preheat your oven to 350 degrees and grease a 9×9″ cake pan. Stir together the flour, baking soda, and salt in a small bowl and set aside.

In a large bowl, whisk together the sugar and oil, then whisk in the banana, followed by the water and vanilla.

Add the dry mixture to the wet, stirring until just combined.

Pour the mixture into the prepared pan.

Bake 45-50 minutes until the cake passes the toothpick test.

If you are making a double batch, bake in a 9×13″ pan. Check at 45 minutes, and if the top is already browned, cover with foil to prevent burning and bake another 10-15 minutes until the cake passes the toothpick test.

Let the baked cake cool, at least until you can handle it comfortably, or completely. Meanwhile, make the frosting by stirring together the peanut butter, powdered sugar, and 2 tablespoons of the aquafaba/milk, adding additional additional liquid as needed to reach your desired consistency (in this case, a smoother, spreadable consistency will be much easier than a thicker one!). Line plates or a baking sheet (whatever fits in your freezer) with wax paper and set aside.

Too thick!

Lovely!

Once the cake has cooled and the frosting is prepared, crumble the cake by hand into a large bowl. Stir in the frosting, mixing well.

Just get wrist deep right up in there.

Roll portions of the mixture into balls and place on the prepared plate/sheet. How big you use is really up to personal preference – smaller balls will have a comparatively higher amount of chocolate coating, but also make for more balls and more coating you have to do. Larger balls are appealing at first, but can be intimidating to eat all of. Probably smaller than golf balls? Sure.

That’s a second layer, the first layer completely filled the bottom of the 9×13 (using the doubled amount).

At this point,  you can coat the balls in chocolate now, or place them in the freezer for at least an hour to let them firm up some to ensure they hold together well while being dipped.

In a small saucepan, melt the chocolate over low heat, adding shortening if desired to thin the chocolate to allow it to coat more smoothly. Using forks or toothpicks, dip each cake ball into the melted chocolate, tapping the fork/toothpick on the edge of the pot to shake off excess, then place back on a parchment lined pan/plate and refrigerating to set the chocolate. Once the chocolate has firmed, they’re ready to enjoy!

Vegan Peanut Butter Banana Cake Balls

Frosting from Veggie Inspired, cake from Genius Kitchen.

Banana Cake:

  • 2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup oil
  • 4 ripe bananas, mashed
  • 1/4 cup water
  • 1 teaspoon vanilla

Peanut Butter Frosting:

  • 1 cup creamy peanut butter
  • 1 1/2 cups powdered sugar
  • 2-4 tbsp aquafaba (liquid from a can of chickpeas) or milk of choice

To Finish:

  • 1 – 1 1/2 10 ounce bags dark chocolate chips
  • vegetable shortening, optional

To make the cake, preheat your oven to 350 degrees and grease a 9×9″ cake pan. Stir together the flour, baking soda, and salt in a small bowl and set aside.

In a large bowl, whisk together the sugar and oil, then whisk in the banana, followed by the water and vanilla. Add the dry mixture to the wet, stirring until just combined. Pour into the prepared pan and bake 45-50 minutes until the cake passes the toothpick test.

Let the baked cake cool, at least until you can handle it comfortably, or completely. Meanwhile, make the frosting by stirring together the peanut butter, powdered sugar, and 2 tablespoons of the aquafaba/milk, adding additional additional liquid as needed to reach your desired consistency. Line plates or a baking sheet with wax paper and set aside.

Once the cake has cooled and the frosting is prepared, crumble the cake by hand into a large bowl. Stir in the frosting, mixing well, then use your hands to roll portions of the mixture into balls, placing on the lined plate/sheet. Freeze for at least an hour to firm, if desired.

In a small saucepan, melt the chocolate over low heat, adding shortening if desired to thin the chocolate to allow it to coat more smoothly. Using forks or toothpicks, dip each cake ball into the melted chocolate, tapping the fork/toothpick on the edge of the pot to shake off excess, then place back on a parchment lined pan/plate and refrigerating to set the chocolate, then enjoy.

 

 

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Old-Fashioned Cornbread (gluten-free)

It’s a cornmeal-only cornbread, that gives you a great corn flavor that happens to be gluten-free. It’s sturdy, lightly sweet, and comes together pretty quickly for a cornbread that’s good on its own, or crumbled up into stuffing!

Ingredients:

  • 4 tablespoons unsalted butter, melted and cooled
  • 2 eggs, room temperature
  • 1/4 cup honey
  • 1 3/4 cup buttermilk, room temperature
  • 2 cups coarsely ground yellow cornmeal
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder

Preheat your oven to 375 degrees and grease an 8×8″ square pan, 9×9″ square pan, or 9″ cast iron skillet and set aside.

In a large bowl, mix together the butter, eggs, and honey until well combined – really beat the eggs well to brake them up so you don’t get bits of scrambled eggs in the bread!

Add the buttermilk and mix well again.

Add the dry goods and mix again until well combined. I thought the batter seemed alarmingly liquid-y at this point, but it firmed up just fine while baking.

Pour the batter into the prepared pan and bake 20-25 minutes, until it passes the toothpick test.

At 25 minutes when I took mine out of the oven and jostled the pan it looked like it jiggled a bit, but a toothpick came out clean so I called it done, and (when it had cooled and I checked it out later) it was, indeed, baked through.

Serve warm, or cool in the pan before slicing.

Old-Fashioned Cornbread

From the Gluten-Free on a Shoestring book.

  • 4 tablespoons unsalted butter, melted and cooled
  • 2 eggs, room temperature
  • 1/4 cup honey
  • 1 3/4 cup buttermilk, room temperature
  • 2 cups coarsely ground yellow cornmeal
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder

Preheat your oven to 375 degrees and grease an 8×8″ square pan, 9×9″ square pan, or 9″ cast iron skillet and set aside.

In a large bowl, mix together the butter, eggs, and honey until well combined. Add the buttermilk and mix well again. Add the dry goods and mix again until well combined.

Pour the batter into the prepared pan and bake 20-25 minutes, until it passes the toothpick test. Serve warm, or cool in the pan before slicing.

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No Knead Crockpot Rolls

These crockpot rolls use the basic Artisan Bread in Five Minutes a Day dough, but are ‘baked’ in a crockpot so you don’t have to heat up the house (less of a concern this time of year!) and they remain soft and moist, although you can crisp up the tops a bit under the broiler after they bake. You can also, as I did, add some herbs and/or cheese for added flavor.

Ingredients:

  • 3 cups lukewarm water
  • 1 1/2 tablespoons yeast (1 1/2 packets)
  • 1 1/2 tablespoons kosher salt
  • 6 1/2 cups unbleached all-purpose flour
  • 1/2 cup herbs, optional (I used roughly 1/4 cup rosemary, 1/4 cup thyme)
  • 1/2 cup grated cheese, optional (I used parmesan)

This ingredient list makes enough dough for 3 batches of 8 rolls. You can scale down for fewer rolls, but the dough keeps in the fridge for up to 2 weeks so why not keep it around for rolls for several days?

In a large bowl or plastic container, stir together the water, yeast, and salt. Add the flour, herbs, and cheese, and stir until just evenly combined.

Cover the bowl loosely and let the dough rise in a warm place at least two, and up to five hours. At this point the dough is ready to cook, or be refrigerated.

maybe don’t get lazy about measuring yeast AND let it rise 5 hours… luckily this is an incredibly forgiving dough!

When ready to ‘bake’, grease a piece of parchment paper and place in a crockpot. Take about 1 pound of the dough (1/3 of the total) and divide it into 8 even pieces – the dough will be sticky, especially if it hasn’t been refrigerated, but can be shaped roughly into balls. Place the dough balls on the greased parchment paper, cover the crock pot, and turn on high heat.

Cook the bread for about an hour, until the surface is soft but feels baked – I found that for dough straight out of the fridge, 70 minutes worked well. I also noticed that with cheese in the dough, some of the melted cheese looked misleadingly like ‘uncooked’ dough, so don’t get fooled by that!

Cooked and ready to be eaten!

You can eat the bread straight out of the crockpot, or broil to get a slightly crisper and much darker colored top. Place on a pan (without the parchment paper – learned that the hard way!) and cook under the broiler approximately 8 minutes, rotating halfway through and keeping an eye on things as broiling goes from 0 – ashes so very fast!

Looks-wise, broiled is the clear winner to me, but if you don’t have the extra 8 minutes it’s totally fine.

Eat the bread warm, or cool on a wire rack to keep the bottom from getting soggy.

No Knead Crockpot Rolls

Lightly adapted from Artisan Bread in Five Minutes a Day.

  • 3 cups lukewarm water
  • 1 1/2 tablespoons yeast (1 1/2 packets)
  • 1 1/2 tablespoons kosher salt
  • 6 1/2 cups unbleached all-purpose flour
  • 1/2 cup herbs, optional
  • 1/2 cup grated cheese, optional

In a large bowl or plastic container, stir together the water, yeast, and salt. Add the flour, herbs, and cheese, and stir until just evenly combined. Cover the bowl loosely and let the dough rise in a warm place at least two, and up to five hours. At this point the dough is ready to cook, or be refrigerated.

When ready to ‘bake’, grease a piece of parchment paper and place in a crockpot. Take about 1 pound of the dough (1/3 of the total) and divide it into 8 even pieces – the dough will be sticky, especially if it hasn’t been refrigerated, but can be shaped roughly into balls. Place the dough balls on the greased parchment paper, cover the crock pot, and turn on high heat. Cook the bread for about an hour, until the surface is soft but feels baked, closer to 70 minutes for refrigerated dough.

You can eat the bread straight out of the crockpot, or broil to get a slightly crisper and much darker colored top. Place on a pan and cook under the broiler approximately 8 minutes, rotating halfway through.

Eat the bread warm, or cool on a wire rack to keep the bottom from getting soggy.

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Peanut Butter S’mores Bars

These bars are a new favorite for me, and could quickly become the same for you! Sturdier than regular s’mores, with the added flavor of peanut butter and none of the dropping things in a camp fire, these are a super delicious way to get your s’more fix.

Ingredients:

  • 1 1/3 cups all-purpose flour
  • 3/4 cup graham cracker crumbs (about 6 full sheets, crushed)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1/4 plus 1/3 cup peanut butter, divided
  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups chocolate chips
  • 1 7 ounce jar marshmallow fluff

Preheat oven to 350 degrees. Grease an 8×8″ or 9×9″ pan or line with parchment paper and set aside. In a medium bowl, stir together the flour, graham cracker crumbs, baking powder, and salt, then set aside.

In a large bowl, beat together the butter and 1/4 of the peanut butter.

Beat in the sugars.

Add the egg and vanilla and beat until well combined.

Add the flour mixture and beat until just combined.

Spread half of the dough into the prepared pan. If you have a hard time spreading the dough, you can wet your fingers or use a bit more parchment to press on the dough.

Spread the 1/3 cup of peanut butter over the spread dough.

Pour the chocolate chips evenly over the peanut butter.

Uncover the fluff container and microwave for 20 seconds or until the fluff is just starting to rise over the top, then spread the warmed fluff evenly over the chocolate chips.

Press portions of the remaining dough between your hands to create thin ‘shingles’ to cover the fluff, using up the remaining dough.

Bake for 28-30 minutes, until lightly golden on top.

Let cool (at least to the point you can touch it!) and then cut into bars and enjoy.

Peanut Butter S’mores Bars

From The Food Charlatan.

  • 1 1/3 cups all-purpose flour
  • 3/4 cup graham cracker crumbs (about 6 full sheets, crushed)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1/4 plus 1/3 cup peanut butter, divided
  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups chocolate chips
  • 1 7 ounce jar marshmallow fluff

Preheat oven to 350 degrees. Grease an 8×8″ or 9×9″ pan or line with parchment paper and set aside. In a medium bowl, stir together the flour, graham cracker crumbs, baking powder, and salt, then set aside.

In a large bowl, beat together the butter and 1/4 of the peanut butter, then beat in the sugars. Add the egg and vanilla and beat until well combined. Add the flour mixture and beat until just combined. Spread half of the dough into the prepared pan. If you have a hard time spreading the dough, you can wet your fingers or use a bit more parchment to press on the dough.

Spread the 1/3 cup of peanut butter over the spread dough, then pour the chocolate chips evenly over the peanut butter. Uncover the fluff container and microwave for 20 seconds or until the fluff is just starting to rise over the top, then spread the warmed fluff evenly over the chocolate chips.

Press portions of the remaining dough between your hands to create thin ‘shingles’ to cover the fluff, using up the remaining dough. Bake for 28-30 minutes, until lightly golden on top.

Let cool (at least to the point you can touch it!) and then cut into bars and enjoy.

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Strawberry Cheesecake Bars

A rich, tasty dessert I made first a few weeks ago, but knew I could improve, so here we are with round two, a solid improvement with just a few tweaks! This would be a great dessert to bring to a cookout or potluck – it’s rich enough you only need a small piece, but good enough that even that little bit will be memorable!

Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 cups rolled oats
  • 3/4 cup plus 2 tablespoons brown sugar, divided
  • 1 cup butter
  • 1 8 ounce package cream cheese, at room temperature
  • 1 14 ounce can sweetened condensed milk
  • 1/4 cup lemon juice
  • 1/4 cup cornstarch
  • 2 21 ounce cans strawberry pie filling (most any berry would probably actually be fine, or even a combo)

Preheat oven to 350 degrees. Lightly grease a 9×13″ pan and set aside.

In a large bowl, combine the flour, oats, and 3/4 cup of the brown sugar. Cut the butter into the flour mixture until the butter is in very small pieces and the mixture is crumbly.

Reserve 1 cup of the flour mixture, and press the remaining mixture evenly into the prepared pan. Bake for 15 minutes.

Meanwhile, in a medium bowl beat the cream cheese with the sweetened condensed milk until light and fluffy, then beat in the lemon juice.

In another medium bowl, combine the remaining 2 tablespoons brown sugar, the cornstarch, and the strawberry pie filling, and stir until well mixed.

When the crust is baked, spread the cream cheese mixture evenly over the crust.

Spread the strawberry mixture evenly on top of the cream cheese layer.

Sprinkle the remaining 1 cup of the flour mixture over the strawberry layer.

Bake an additional 35-40 minutes, until the top is golden brown.

Let cool to room temperature before slicing, then store in the refrigerator.

Strawberry Cheesecake Bars

Adapted from AllRecipes.

  • 2 cups all-purpose flour
  • 1 1/2 cups rolled oats
  • 3/4 cup plus 2 tablespoons brown sugar, divided
  • 1 cup butter
  • 1 8 ounce package cream cheese, at room temperature
  • 1 14 ounce can sweetened condensed milk
  • 1/4 cup lemon juice
  • 1/4 cup cornstarch
  • 2 21 ounce cans strawberry pie filling

Preheat oven to 350 degrees. Lightly grease a 9×13″ pan and set aside.

In a large bowl, combine the flour, oats, and 3/4 cup of the brown sugar. Cut the butter into the flour mixture until the butter is in very small pieces and the mixture is crumbly. Reserve 1 cup of the flour mixture, and press the remaining mixture evenly into the prepared pan. Bake for 15 minutes.

Meanwhile, in a medium bowl beat the cream cheese with the sweetened condensed milk until light and fluffy, then beat in the lemon juice. In another medium bowl, combine the remaining 2 tablespoons brown sugar, the cornstarch, and the strawberry pie filling, and stir until well mixed.

When the crust is baked, spread the cream cheese mixture evenly over the crust, followed by the strawberry mixture. Sprinkle the remaining 1 cup of the flour mixture over the strawberry layer. Bake an additional 35-40 minutes, until the top is golden brown.

Let cool to room temperature before slicing, then store in the refrigerator.

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Duck with Raspberry Sauce

I stopped at a new (to me) farm stand recently because of the absurdly large zucchini out front, but went back soon after because of the duck in the back. I’m a big fan of duck, but rarely see it, so had to take advantage!

This duck cooks quite quickly, and makes plenty of sauce that I thought also worked well as a dressing on the salad I ate it with. Other than the baby carrots, this was a very farm stand heavy meal, which is grand, and I got 3 dinners out of the duck.

Ingredients:

  • 2 boneless duck breasts (1 package)
  • sea salt and freshly ground black pepper, to taste
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1/3 cup balsamic vinegar
  • 1 cup chicken or duck stock
  • 2 cups raspberries
  • 1 tablespoon butter (if you have ghee/clarified butter, go for it, but I don’t think it’s worth buying just for this if you have regular butter around)

Preheat oven to 325 degrees. Melt the butter in an oven-proof skillet over medium-high heat. (Luckily for me, the box for this set of pots and pans says it can go into ovens up to 350 degrees…)

Season the duck with salt and pepper on both sides. Place in the skillet, skin-side down, and brown for 2-3 minutes.

Place the pan in the oven and cook 8-10 minutes, for medium rare, or longer as desired. (I went with 10  minutes and it was right for me.)

Remove the duck from the pan to a cutting board and let rest.

Meanwhile, put the same skillet, with the butter and rendered duck fat, over medium heat and add the shallot and garlic, cooking until fragrant, 2-3 minutes.

Add the balsamic vinegar and cook until reduced, scraping the brown bits off the bottom of the pan (if you’re not using non-stick anyway). Add the stock and raspberries, and cook until the berries are soft and warm.

Slice the rested duck breasts and serve with the raspberry sauce.

Duck with Raspberry Sauce

From Paleo Leap.

  • 2 boneless duck breasts (1 package)
  • sea salt and freshly ground black pepper, to taste
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1/3 cup balsamic vinegar
  • 1 cup chicken or duck stock
  • 2 cups raspberries
  • 1 tablespoon butter

Preheat oven to 325 degrees. Melt the butter in an oven-proof skillet over medium-high heat.

Season the duck with salt and pepper on both sides. Place in the skillet, skin-side down, and brown for 2-3 minutes, then place the pan in the oven and cook 8-10 minutes, for medium rare, or longer as desired. Remove the duck from the pan to a cutting board and let rest.

Meanwhile, put the same skillet, with the butter and rendered duck fat, over medium heat and add the shallot and garlic, cooking until fragrant, 2-3 minutes. Add the balsamic vinegar and cook until reduced, scraping the brown bits off the bottom of the pan. Add the stock and raspberries, and cook until the berries are soft and warm.

Slice the rested duck breasts and serve with the raspberry sauce.

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