1 (4-pound) duck 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon butter 2 shallots, minced 1 clove garlic, minced 1 teaspoon crushed dried thyme 5 ounces mixed berries, fresh or thawed 1/4 cup chicken broth 1/4 cup red wine 2 tablespoons red wine vinegar
Preheat oven to 400°F (205°C).
Remove neck, heart, liver and kidney fromduck; discard. Rinse with cold water inside and out. Prick skinall over with the tines of a fork. Place in a roasting pan andsprinkle with salt and pepper inside and out. Roast for 1 houror until cooked through.
Meanwhile, in a small saucepan over medium-lowheat, melt butter. Add shallots and saut until translucent,about 3 minutes. Add garlic and thyme and continue saut ingfor another minute.
Add berries and stir to coat. Pour instock, wine and vinegar. Raise heat to medium-high, bring toa boil, reduce heat and simmer for 20 minutes.
To serve, slice each duck breast halfas you would carve a turkey and fan out slices onto serving plates.Remove legs and place one on each plate. Drizzle with sauce andserve.
Makes 4 servings.
Pan roasted duck breasts with raspberry sauce – Allrecipes.co.ukIf the Valentine Duck withMixed Berry Sauce recipe was useful and interesting, you can share it with your friends or leave a comment.