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.