Duck Cutlet in a Raspberry Sauce

Duck Cutlet in a Raspberry Sauce

2 servings
Preparation 10 min
Cooking 20 min

310 calories per serving 


Ingredients

1 steaklets of duck   360 g
1 shallots, finely chopped   40 g
1 clove garlic, finely chopped    
1 tbsp butter, unsalted   14 g
1 tbsp olive oil   15 mL
1 cup raspberries, frozen, or fresh   130 g
1 tsp honey   7 g
1 tbsp apple cider vinegar   15 mL
1/4 cup demi-glace sauce   65 mL
1 tbsp apple juice   15 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
1/2 tbsp fresh tarragon, chopped   1 g

Before you start

If the duck breast has been vacuum-wrapped, make sure to take it out of its package 1 h before cooking in order to dry it.

Keep the serving plates warm on the stove while you're preparing the dish.

Method

  1. Preheat the oven to 175°C/350°F.
  2. Heat a thick-bottom skillet a couple minutes before cooking the breasts. Place the skin side down and lower the heat immediately to medium-low. Cook approximately 10 min until the fat has taken on a crisp quality. Remove the duck breasts from the pan and turn them over on a baking sheet (skin side up). Bake about 10 min for medium-rare. Pour off the liquid fat from skillet and put it aside in a small container in the refrigerator (Duck fat may be used to replace butter or oil in another recipe). Transfer duck to a cutting board, cover with aluminum foil and let stand 5 min before slicing.
  3. In the meantime, finely chop the shallot and garlic. Heat the butter and oil in a pan over medium heat, sauté the shallot 2-3 min, then add the garlic. Cook 2 min, then delicately add the frozen raspberries to maintain their shape. Cook 2-3 min. Add the honey and vinegar. Reduce a few minutes, then add the demi-glace and apple juice.
  4. After cooking for 2-3 more minutes, taste and adjust the seasoning: you may need to add salt, pepper and adjust the sweet-sour balance by adding more honey or vinegar. Keep warm.
  5. Slice the duck, place on the warmed plates, coat with the sauce, sprinkle with the fresh chopped tarragon and serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (220g)

Amount

% DV*

* DV = Daily Value

Calories

310

Fat

18 g

28 %

Saturated 6 g
+ Trans 0.2 g

33 %

Cholesterol

80 mg

Sodium

55 mg

2 %

Carbohydrate

16 g

5 %

Fibre

4 g

17 %

Sugars

6 g

Protein

21 g

Vitamin A

8 %

Vitamin C

30 %

Calcium

4 %

Iron

20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 1 serving

More info

Claims

Low :
Sodium
Source of :
Copper, Folacin, Magnesium, Vitamin A, Vitamin C, Vitamin K
Good source of :
Fibre, Iron, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin E
Excellent source of :
Manganese, Niacin, Selenium, Zinc

More info


This recipe is in the following categories: Duck | Main courses/Entrées | Diabetes-friendly | Halal | High Fibre | High Iron | Low Sodium

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