📝 About This Recipe
This elegant Paleo-friendly masterpiece brings the sophistication of French bistro dining right to your kitchen. Succulent, skin-on duck breasts are rendered to crispy perfection and paired with a vibrant, antioxidant-rich raspberry reduction that balances tartness with deep, fruity undertones. It is a harmonious marriage of rich, savory fats and bright acidity, proving that clean eating can be truly indulgent.
🥗 Ingredients
The Poultry
- 2 pieces Duck Breasts (approx. 6-8 oz each, skin-on and at room temperature)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Raspberry Reduction
- 6 ounces Fresh Raspberries (reserve a few for garnish)
- 1/4 cup Balsamic Vinegar (high quality, no added sugar)
- 1 Shallot (finely minced)
- 2 sprigs Fresh Thyme (leaves stripped)
- 1/2 cup Chicken Bone Broth (Paleo-compliant)
- 1 tablespoon Raw Honey (optional, to balance tartness)
- 1 tablespoon Ghee (cold, to finish the sauce)
For Garnish
- 4-5 pieces Fresh Mint Leaves (chiffonade)
- 1 tablespoon Pistachios (crushed, for texture)
👨🍳 Instructions
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1
Pat the duck breasts extremely dry with paper towels. Use a sharp knife to score the skin in a crosshatch diamond pattern, being careful not to cut into the meat.
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2
Season both sides of the duck generously with kosher salt and freshly cracked black pepper.
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3
Place the duck breasts, skin-side down, in a cold stainless steel or cast-iron skillet. Do not preheat the pan; starting cold allows the fat to render slowly and the skin to crisp evenly.
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4
Turn the heat to medium-low. As the fat begins to melt (render), use a spoon to carefully pour off excess fat into a heat-proof jar, leaving just a thin layer in the pan.
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5
Continue searing for 10-12 minutes until the skin is deep golden brown and very crispy. Increase heat to medium if needed, but watch closely to avoid burning.
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6
Flip the duck breasts over. Sear the meat side for 3-5 minutes for medium-rare (internal temperature of 130-135°F / 54-57°C).
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7
Remove the duck from the pan and transfer to a cutting board. Tent loosely with foil and let it rest for at least 8-10 minutes to allow juices to redistribute.
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8
In the same skillet (leaving about 1 tablespoon of duck fat), add the minced shallots. Sauté over medium heat for 2 minutes until translucent.
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9
Add the fresh raspberries and thyme leaves. Mash the berries slightly with a wooden spoon to release their juices.
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10
Deglaze the pan with the balsamic vinegar, scraping up any browned bits (fond) from the bottom. Pour in the bone broth and honey (if using).
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11
Simmer the sauce for 5-7 minutes until it has reduced by half and coats the back of a spoon. For a smooth sauce, strain through a fine-mesh sieve; otherwise, leave the fruit for a rustic texture.
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12
Remove the sauce from heat and whisk in the cold ghee until melted and glossy. Season with a pinch of salt.
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13
Slice the rested duck breast on a bias into 1/2-inch thick pieces.
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14
Fan the slices on a plate, drizzle generously with the raspberry reduction, and garnish with fresh mint, crushed pistachios, and reserved raspberries.
💡 Chef's Tips
Always start with a cold pan for the duck to ensure the skin becomes thin and crispy rather than chewy. Save the rendered duck fat in the fridge; it is 'liquid gold' for roasting potatoes or vegetables later. Don't skip the resting period; if you cut the duck too soon, the juices will run out and the meat will be dry. If the sauce becomes too thick, whisk in a tablespoon of warm water or broth to loosen it to your desired consistency. Use a meat thermometer to ensure a perfect medium-rare; overcooked duck can become tough and 'gamey'.
🍽️ Serving Suggestions
Serve alongside a bed of creamy cauliflower purée to soak up the extra sauce. Pair with roasted asparagus or honey-glazed carrots for a bright vegetable component. A simple arugula salad with a light lemon vinaigrette provides a peppery contrast to the rich duck. For a drink pairing, a sparkling kombucha or a deep red hibiscus iced tea complements the berry notes beautifully.