Easy recipe Duck Breast With Raspberry Vinegar (gluten-free) Recipe

how to make Duck Breast With Raspberry Vinegar (gluten-free) Recipe, fresh Duck Breast With Raspberry Vinegar (gluten-free) Recipe, Duck Breast With Raspberry Vinegar (gluten-free) Recipe recipes, recipe Duck Breast With Raspberry Vinegar (gluten-free) Recipe, easy Duck Breast With Raspberry Vinegar (gluten-free) Recipe recipe, best Duck Breast With Raspberry Vinegar (gluten-free) Recipe recipe, homemade Duck Breast With Raspberry Vinegar (gluten-free) Recipe, simple Duck Breast With Raspberry Vinegar (gluten-free) Recipe recipe, cooking Duck Breast With Raspberry Vinegar (gluten-free) Recipe, cook Duck Breast With Raspberry Vinegar (gluten-free) Recipe, recipe for Duck Breast With Raspberry Vinegar (gluten-free) Recipe, how to cook a Duck Breast With Raspberry Vinegar (gluten-free) Recipe, what to cook with Duck Breast With Raspberry Vinegar (gluten-free) Recipe, recipe for cooked Duck Breast With Raspberry Vinegar (gluten-free) Recipe, Duck Breast With Raspberry Vinegar (gluten-free) Recipe recipe easy

four duck breasts* ninetyml raspberry vinegar* two garlic cloves, crushed one tablespoon tomato paste (Recipes by ingridients paste) one cup (two hundred and fiftyml) red wine two tablespoons raspberry jam (Recipes by ingridients jam) or redcurrant jelly fourty-fiveg unsalted butter, chilled, chopped about one hundred and fiftyg baby salad leaves (mesclun) Parsley sprigs, to garnish about one hundred and fiftyg fresh raspberries (or frozen, defrosted)Step one Score duck skin three or four times with a knife, then season. Duck Breast With Raspberry Vinegar (gluten-free) Recipe. Heat a frypan over medium heat, place duck skin-side down and cook for six minutes until skin is crisp and fat has rendered. Turn over, reduce heat to medium-low and cook for about five minutes. Duck Breast With Raspberry Vinegar (gluten-free) Recipe. Remove, cover loosely with foil and set aside to rest. Duck Breast With Raspberry Vinegar (gluten-free) Recipe. Step two Drain fat from pan (use it to pan-fry diced potatoes (Recipes by ingridients potatoes) if desired). Return pan to high heat, add vinegar (Recipes by ingridients vinegar) and reduce to about one tablespoon. Add garlic, tomato paste (Recipes by ingridients paste) and wine and cook for two-three minutes until reduced by half. Add, jam (Recipes by ingridients jam) cook for one minute, then whisk in butter a piece at a time. Season to taste. Duck Breast With Raspberry Vinegar (gluten-free) Recipe. Step three Divide leaves between plates. Slice duck, then place on salad. Strain sauce (Recipes by ingridients sauce) over top. Garnish with parsley and scatter with raspberries.. Duck Breast With Raspberry Vinegar (gluten-free) Recipe.