Duck With Raspberries

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Duck with Raspberries
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Yield: Makes 8 servings
Active Time: 30 min
Total Time: 1 hr

4 pounds boneless magret duck breast halves with skin (about 4)
1/2 cup finely chopped shallots
2 garlic cloves, chopped
2 tablespoons sugar
1/3 cup raspberry vinegar
1 cup demi-glace (6 1/2 ounces; preferably D'Artagnan duck and veal demi-glace) {Recipe
For Veal Demi Glaze Follows Below }
2 cups raspberries(12 ounces), divided
1 1/2 tablespoons unsalted butter, cut into bits

Put a large shallow flameproof roasting pan in middle of oven and preheat to 400F.

Pat duck dry and trim off any excess fat. Score skin in a crosshatch pattern at 1/2-inch
intervals with a sharp knife, then season with 1 tsp salt and 1/2 teaspoon pepper (total).
Roast, skin side down, in hot pan until an instant-read thermometer inserted diagonally into
center registers 125F, 20 to 25 minutes.

Turn on broiler. Turn duck skin side up. Broil 4 to 6 inches from heat until golden brown,
about 2 minutes. Transfer duck to a cutting board and let rest (skin side up) 10 minutes.

While duck rests, pour off all but 1 tablespoon fat from pan, then add shallots and garlic and
sau over medium-high heat until golden brown, about 2 minutes. Add sugar and cook,
stirring, until dissolved. Stir in vinegar, scraping up brown bits. Add demi-glace and bring to
a simmer. Stir in half of raspberries.

Force sauce through a fine-mesh sieve into a small saucepan, discarding solids. Skim off
excess fat. Over low heat, swirl in butter. Remove from heat and add remaining raspberries.

Slice duck and serve with sauce.

Veal Demi-Glac
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Yield: Makes 16 (2-tablespoon) servings

3 pounds assorted veal bones
3/4 pound veal leg bone
1/2 carrot, roughly chopped
1 small onion, roughly chopped
1 celery stalk, roughly chopped
1 bouquet garni (see Chef's notes, below)
Canola oil in kitchen-oil spritzer (See Chef's notes, below)
1/4 cup finely chopped shallots (about 1)
2 garlic cloves, finely chopped
1/4 cup red Burgundy wine
2 tablespoons dry sherry
1 1/2 teaspoons ground black pepper
1/4 teaspoon salt
1 tablespoon cornstarch

Preheat oven to 350F. Spread bones, carrot, onion, and celery on rimmed baking sheet.
Roast, tossing several times, until vegetables and bones have begun to take on color, about
1 hour.

Transfer roasted vegetables and bones to 5-quart stockpot. Add 2 quarts (8 cups) water
and bouquet garni and bring to boil. Reduce heat and simmer gently, uncovered, until liquid
measures approximately 2 cups, about 2 hours. Remove and discard bones and bouquet
garni. Strain out vegetables and reserve liquid (glace de viande). Use gravy separator to
skim fat (or let cool, then refrigerate until fat has solidified, at least 2 hours, and lift off and
discard fat).

Spray large saut pan with canola oil and warm over medium heat. Add shallots and garlic
and cook, stirring, until shallots are translucent. Add wine and sherry and simmer, stirring
and scraping up browned bits from bottom of pan, until liquid is almost evaporated, about 4
minutes. Add glace de viande and 3/4 cups water. Bring to boil and simmer until demi-glace
measures about 2 cups, about five minutes. Season with salt and pepper.

In small bowl, stir together cornstarch and 1 tablespoon water to form paste. Stir paste into
demi-glace and simmer until thickened, about 1 minute more.