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Wash duck breasts, pat dry. Rub generously with NORTHWOODS SEASONING. Use a grill
top set on high heat, or heat a heavy skillet until very hot, score the duck skin
and start cooking, skin side down. Cook for about 7 minutes. High heat cooking
renders the fat off the duck, making the skin extra deliciously crispy. If you are
using a pan, before you turn the duck, tip the pan and drain off the fat. The duck
stays in the pan because the skin sticks, so draining is easy. Don't worry if the
skin is dark brown, it's crispiest that way. Turn over, cook an additional 5
minutes (for large breasts, add 2 minutes per side). Remove to a plate, and let
rest for 5 minutes. Slice the duck into bite-sized pieces, fan out on plates in
a small pool of raspberry sauce.
To prepare sauce, puree raspberries in a food processor or blender. Using a flexible
spatula, push the puréed berries through a pasta strainer to remove the seeds.
While the duck is cooking, mix raspberry purée, lime juice, GINGER, and CAYENNE.
Stir to blend. Taste and add sugar as desired. Sometimes the raspberries are very sweet
and don't need sugar, sometimes they can use a whole teaspoon. If desired, simmer the
sauce on low just to warm it up, but be careful not to cook the fresh flavor out of
the raspberries, or it will taste like jam. Spoon a small pool of sauce onto the plate,
reserve the rest in a small bowl for extra dipping.
Serves: 2
Prep. time: 5 minutes
Cooking time: 12 minutes
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