Healthy Cookbook for Two: 175 Simple, Delicious Recipes to Enjoy Cooking for Two by Rockridge Press

Author:Rockridge Press
Language: eng
Format: mobi, epub, azw3
Publisher: Rockridge Press
Published: 2014-12-16T08:00:00+00:00

GLUTEN-FREE

DAIRY-FREE

30 MINUTES

ONE-POT

PREP TIME 10 MINUTES

COOK TIME 20 MINUTES

1 teaspoon olive oil

2 (6-ounce) skinless duck breasts, trimmed of visible fat

Sea salt

Freshly ground black pepper

¼ cup raspberry vinegar

½ teaspoon minced garlic

½ cup red wine

2 tablespoons honey

1 cup fresh raspberries

1. Heat the olive oil in a medium skillet over medium-high heat.

2. Season the duck breasts lightly with salt and pepper. Put the duck in the skillet and cook until they are golden brown and cooked to the desired doneness, about 6 minutes per side for medium. Transfer the duck breasts to a plate and cover loosely with aluminum foil to keep warm.

3. Pour out any excess fat from the skillet and return the pan to the heat. Add the vinegar, garlic, and wine and cook for 3 minutes, or until reduced by about half. Stir in the honey and cook for 1 more minute. Stir in the raspberries, breaking some up with the back of a spoon.

4. Cut each duck breast into 4 slices and serve topped with the raspberry sauce.

TIP: Blueberries are also a tasty option for this sauce because duck combines well with almost any fruit. If you want to try blueberries, you can keep the raspberry vinegar in the recipe or use balsamic vinegar instead.

PAIR WITH . . . Roasted Root Vegetables (see here)

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