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Duck breast is both easy and elegant. Serve with fresh raspberry sauce for the color and flavor of Romance.


  • 2 6 oz. pieces duck breast
  • 2 tsp. NORTHWOODS SEASONING
  • 1 pint fresh raspberries
  • 1 TB. lime juice (juice of 1 lime)
  • 1 tsp. sugar (to taste)
  • ¼ tsp. POWDERED GINGER
  • dash CAYENNE RED PEPPER
       

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



Description
Price
Qty
Northwoods Seasoning 1.1 oz. 1/4 cup jar
$4.25
Powdered China #1 Ginger .9 oz. 1/4 cup jar
$3.65
Cayenne Red Pepper Powder 1.0 oz. 1/4 cup jar
$3.45


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