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🍽️ Crispy Duck Breast with Spicy-Sour Raspberry Sauce

317 kcal · 30 min · 4 servings

Ingredients

• 2 duck breast fillets (á 250 g)
• salt
• pepper (from the mill)
• 3 garlic cloves
• 1 shallot
• 1 red chili pepper
• 200 ml raspberry juice
• 150 g fresh raspberries (washed)
• basil

Instructions

1. 1. Preheat the oven to 250 degrees Celsius with top and bottom heat.
2. 2. Wash the duck breasts and pat them dry with kitchen paper.
3. 3. Season the breasts with salt and pepper.
4. 4. Heat a pan without fat and place the duck breasts skin-side down in it.
5. 5. Fry the skin side for 5 to 7 minutes until golden brown and crispy.
6. 6. Turn the breasts and fry the other side for 1 to 2 minutes.
7. 7. Remove the breasts from the pan and place them on a baking sheet lined with baking paper.
8. 8. Cook the duck breasts in the preheated oven for 5 to 6 minutes until pink inside.
9. 9. Wrap the breasts in aluminum foil and let them rest.
10. 10. Peel the garlic and shallots and slice them finely.
11. 11. Wash the chili pepper and slice it into rings.
12. 12. Add the shallots, garlic, and chili rings to the still hot duck pan.
13. 13. Sauté the vegetables briefly.
14. 14. Deglaze the pan with the raspberry juice.
15. 15. Let the sauce simmer for 10 to 15 minutes at medium heat.
16. 16. Slice the duck breasts thinly.
17. 17. Place the raspberry sauce on a plate.
18. 18. Arrange the duck breast slices on the sauce.
19. 19. Garnish the dish with fresh raspberries and basil leaves.
20. 20. Serve the duck breast warm.

Nutrition per serving

• kcal: 317
• Protein: 24 g · Fett/Fat: 22 g · Carbs: 6 g