I don’t make duck very often at home, but it’s one of my favorite things to order out. When I saw this recipe on Etsy during the summer (I made this weeks ago), and raspberries were looking so good at the store, I decided to make it. It was pretty delicious, but I didn’t render the fat enough on the duck. Despite that, the raspberry sauce was seriously amazing. I halved this recipe for 2 people.

Since this is already up on a blog, and Kitty’s pictures are way more incredible than mine, I’m just linking to the original recipe (above) and posting the ingredients list here. Bon appetit!

Duck With Raspberry Sauce
Serves 4

2 1-pound duck breasts
1 shallot, peeled and sliced thin
1 garlic clove, peeled and smashed
1 tablespoon black pepper corns, coarsely smashed
1/4 cup raspberry vinegar
1/4 cup white wine
2 tablespoons sugar
2 bay leaves
2 cups demi-glace or reduced meat stock
2 cups fresh raspberries **
2 tablespoons butter

Alternative: Use thyme instead of bay leaves and/or add a cinnamon stick to the saucepot.