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Seared Duck Breast with Raspberry Cardamom Glaze
Crisp-skinned duck breast with a tart raspberry glaze, softened shallots and a whisper of cardamom. The sauce cuts through the richness and takes less than ten minutes in the same pan.
- YieldServes 4
- Hands-on25 min
- Total40 min
- Difficulty
Ingredients
Duck
- 600 gskin-on duck breasts
- to tastesalt and black pepper
Glaze
- 14 gunsalted butter
- 1 tbspbrown sugar
- 100 gshallots, finely chopped
- 200 gfresh raspberries, roughly chopped
- 1 tspcardamom seeds, crushed
- 1 tbspred wine vinegar
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