Duck with Raspberries (Canard aux Framboises)

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In this nod to chef André Soltner, who opened New York City’s Lutèce in 1961, we’ve streamlined his once modern take on duck à l’orange. Duck breasts, roasted and then broiled until golden-crisp on top, end up perfectly medium-rare. To cut the meat’s richness, we add a splash of raspberry vinegar and fresh berries to the pan sauce.

Ingredients:

  • 4 pounds boneless magret duck breast halves with skin (about 4)
  • 1/2 cup finely chopped shallots
  • 2 garlic cloves, chopped
  • 2 tablespoons sugar
  • 1/3 cup raspberry vinegar
  • 1 cup demi-glace (6 1/2 ounces; preferably D'Artagnan duck and veal demi-glace)
  • 2 cups raspberries(12 ounces), divided
  • 1 1/2 tablespoons unsalted butter, cut into bits

Instructions:

  1. Put a large shallow flameproof roasting pan in middle of oven and preheat to 400°F.
  2. Pat duck dry and trim off any excess fat. Score skin in a crosshatch pattern at 1/2-inch intervals with a sharp knife, then season with 1 tsp salt and 1/2 teaspoon pepper (total). Roast, skin side down, in hot pan until an instant-read thermometer inserted diagonally into center registers 125°F, 20 to 25 minutes.
  3. Turn on broiler. Turn duck skin side up. Broil 4 to 6 inches from heat until golden brown, about 2 minutes. Transfer duck to a cutting board and let rest (skin side up) 10 minutes.
  4. While duck rests, pour off all but 1 tablespoon fat from pan, then add shallots and garlic and saué over medium-high heat until golden brown, about 2 minutes. Add sugar and cook, stirring, until dissolved. Stir in vinegar, scraping up brown bits. Add demi-glace and bring to a simmer. Stir in half of raspberries.
  5. Force sauce through a fine-mesh sieve into a small saucepan, discarding solids. Skim off excess fat. Over low heat, swirl in butter. Remove from heat and add remaining raspberries.
  6. Slice duck and serve with sauce.

Read More, SERVINGS: 8, High-Protein,Low-Carb, Peanut-Free,Tree-Nut-Free,Alcohol-Free, Gluten,Wheat,Sulfites,

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ALL VALUES ARE FOR 8 SERVINGS

TOTAL FAT FOR 8 SERVINGS: 96.71 g,

FAT PER SERVING



( Percent of the daily recommended value ): 148.78 %,

TOTAL SATURATED FAT: 34.97 g,

( Percent of the daily recommended value ): 174.87 %,

TOTAL TRANS FAT:0.70 g,

( Percent of the daily recommended value ): %,

TOTAL MONO-SATURATED FAT: 26.66 g,

( Percent of the daily recommended value ): %,

TOTAL POLYSATYRATED FAT: 12.49 g,
( Percent of the daily recommended value ): %,


TOTAL PROTEIN FOR 8 SERVINGS: 373.05 g,

PROTEIN PER SERVING



( Percent of the daily recommended value ): 746.09 %,


TOTAL CARBS FOR 8 SERVINGS: 82.08 g,

CARBS PER SERVING



( Percent of the daily recommended value ): 27.36 %,

TOTAL CALORIES FOR 8 SERVINGS: 2,766.92 cal,

CALORIES PER SERVING



( Percent of the daily recommended value ): 138.35 %,

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
***WE DO NOT RECOMMEND PORK – YOU MAY REPLACE IT WITH OTHER MEET OF YOUR CHOICE

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