This dish was one of the first meals my husband ,who at that time was still my boyfriend, prepared for me. He took it out of a French cookbook but since then the recipe is save and sound in our own cooking book where we keep all our precious recipes. I love the combination of sweet, savory and tart. We serve it with a celeriac purée.
Ingredients (for 4)
Preheat the oven at 180 degrees Celsius
Score the skin side of the duck breast with a knife. Take care you do not cut the meat itself.
Mix 250 ml red wine and 150 ml creme de cassis. Take one cup out and mix that with the maizena. Put all of it together and let it come to a boil. Turn the heat down, add the raspberries and leave to simmer
Put the breasts skin side down in a a skillet (or frying pan) and turn up the heat. Fry the breasts until the fat runs out and the skin is brown. Fry the other sides shortly until medium brown.
Make a mix of the sea salt, cinnamon and sugar and rub this over the duck breasts.
Put the skillet with the duck breasts in the oven for 10 minutes.
Take the duck out of the oven, out of the pan and leave for a few minutes on a cutting board.
In the meanwhile add 2 table spoons of the duck fat from the skillet to the sauce.
Cut the duck in nice thin slices and plate with some celeriac purée, the duck breast, the sauce and some fresh raspberries.