Ingredients:
For duck
- 2 duck legs;
- 1 tablespoon ginger juice;
- 1 tablespoon safflower oil;
- Sea salt.
For raspberry sauce
- Good with chicken, pork and pastry
- 1 lb (0.5 kg.) raspberry, cleaned and patted dry;
- 2 tablespoons red currant jelly;
- 1 teaspoon lemon zest;
- 1/4 cup port wine (can substitute with red wine);
For thickening sauce
- 1 teaspoon cornstarch;
- 1/2 teaspoon cane sugar;
- 1/4 cup (60 ml) water.
Recipe:
Serving for 2
For duck
- Clean the duck legs;
- Add salt and ginger juice, marinate overnight;
- Add 1 tablespoon of safflower oil in a sauté pan over medium high heat;
- Pad the duck legs dry before place in the pan when oil get hot;
- Sear 3 minutes on each side;
- Give them a chance to brown before turning;
- Cover to avoid splashing;
- Get rid of excess oil before put in 425˚F (220˚C) pre-heated oven for 20 minutes;
- Bake the duck leg until the juices run clear when the thigh is pierced with a knife;
- Add a pinch of salt;
- Take duck legs out and place on paper towel to get rid of excess oil;
- Plate the duck legs;
- Top with raspberry sauce;
- Serve warm.
For raspberry sauce
- Press the raspberry through a fine strainer to get rid of the seeds;
- Put raspberry juice in a sauce pan over medium heat;
- Add red currant jelly;
- Pull the pan away from the flame, add port wine/red wine when jelly melts;
- Add well-mixed thickening sauce and turn to medium high heat;
- Let the mixture comes to a boil and thickens.