Duck Cutlet in a Raspberry Sauce

12 Reviews
91% would make this recipe again

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Preparation : 10 min Cooking : 20 min
310 calories/serving


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 g
1 tbsp apple juice 15 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
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.


  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

per 1 serving (220 g)


% Daily Value




18 g

28 %

Saturated 6.4 g
+ Trans 0.2 g

33 %


80 mg


50 mg

2 %


16 g

5 %


4 g

17 %


6 g

Net Carbs

12 g


21 g

Vitamin A

8 %

Vitamin C

30 %


4 %


21 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables ½
Meat and Alternatives 2
Fats 3 ½
Other Foods 0

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12 Reviews (12 with rating only) 91% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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