Roasted Duck Breast with Raspberry Compote

Episode 1
Sweet and Savoury

Chef: Carl Heinrich

Serves: 4
Prep time: 15 min Cook time: 20 min

Ingredients:

4 6-oz boneless duck breasts

2 tsp butter

1/4 cup finely chopped shallot

1/4 cup port wine

2 tbsp sugar

1 tsp fresh thyme leaves

2 cups raspberries

1 tbsp lemon juice

1 tsp lemon zest

Directions:

1. Preheat oven to 400°F. Score skin of duck with a crisscross pattern; be careful not to go through to the flesh of the duck. Sprinkle duck all over with salt and pepper. Place a large ovenproof roasting dish with high edges over medium-high heat. Add duck, skin side down. Cook the duck for approximately 7 minutes. Turn duck over; cook 1 minute and transfer to oven.

2. Roast duck for approximately 5 minutes for a medium rare doneness. Transfer the duck to a cutting board and let rest for 5 minutes.

3. Meanwhile, in a medium saucepan, melt the butter over medium heat. Add the shallots and cook until softened, 2 to 3 minutes. Stir in the port, sugar, and thyme and cook for 2 to 3 minutes. Add the raspberries, lemon juice and zest and cook for another 2 to 3 minutes. Serve warm over the duck.