Here is perfectly refined French inspired dinner that is sure to impress. Duck breast naturally gamy flavor and tough texture is manipulated through the sweet and tart raspberry coulis. Veal stock provides a deep earthy flavor, equally balancing savory and sweet tones. Lightly salting the duck, breaks down the tough breast and allows the juicy syrup to infuse into the meat. Fresh cracked pepper gives a spicy after kick to each bite. Delectable to the last drop.
- Preheat oven to 400F.
- Score the duck skin and season with salt and pepper.
- Heat a nonstick pan and place the duck breasts skin side down in the pan.