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.