Ingredients
The following ingredients have 2 Servings
- 2 duck breasts
- 1 tsp Shetland sea salt
- 2 tsp demerara sugar
- 1 tsp ground cinnamon
- 1 shallot (finely chopped)
- 100 ml Port "Just a Splash"
- 125 ml chicken stock
- 2 fresh thyme leaves (leaves only)
- 1 tsp cornflour (dissolved in a little cold water)
- 1 tsp butter
- 100 grams fresh raspberries
- freshly ground black pepper (to taste)
Instruction
- Preheat oven to 200 C/ 400 F.
- Combine sea salt, demerara sugar and ground cinnamon in a small bowl and set aside.
- Bring duck breasts to room temperature for 30 minutes. Using a sharp knife, carefully cut away any excess skin/fat, leaving a 1/4 inch layer. Score the skin in a criss cross pattern, taking care not to cut all the way through the fat to the flesh.
- Season the skin with salt and pepper.
- Bring a pan to a medium-high heat and fry the duck, skin side down, for 5 minutes or so, until it begins to crisp up. If the pan starts to smoke turn the heat down.
- Turn the duck over and sprinkle the skin side with the cinnamon sugar mixture. Cook for a further 2 minutes before turning the duck again, sprinkling the bottom with the remaining mixture. Cook for one minute longer and remove the duck from the pan.
- Transfer the duck breasts to a baking tray with a wire rack in it and cook in the oven for 8-12 minutes for medium rare, 15-18 minutes for medium.
- Saute the shallot in the duck fat remaining in the pan (remove any excess if there's too much fat).
- Deglaze the pan with the port and add the chicken stock and fresh thyme. Simmer for 5 minutes until it reduces slightly.
- Thicken with the cornflour dissolved in a little water and add the fresh raspberries. Take care not to allow the sauce to boil as you don't want the raspberries to dissolve.
- Remove the pan from the heat, add the butter and stir.
- Let the duck rest for 5 minutes before cutting into thick slices. Serve with the raspberry port sauce, some seasonal greens and rice.
