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Main Dish

Sautéed duck with raspberry vinaigrette

Christophe Cornet

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1 small duck filet (about 11 oz.)
salt and pepper to taste
1 cup french green beans
1 tbsp butter
3 tbsp brandy
1/4 cup heavy cream
3 tbsp red wine vinegar
1-4 cup fresh California raspberries


Begin by preheating a small sauté pan. Place duck fillet skin side down. (you don't need any oil or butter for this because the skin is has enough fat on it) Cook slowly on medium heat for approximately ten minutes. Cook skin side down for about 8 minutes and flip over for the last 2 minutes. Cook the duck until its medium rare and then place the fillet in aluminum foil to keep it warm. Drain the fat out of the pan, and re-use the pan to make the raspberry sauce.

Bring the pan up to medium to high heat. Add red wine vinegar and heavy cream. Remove from heat and then add the brandy. Let sauce reduce a little, cooking for approximately five to seven minutes. When the sauce is almost done, add the raspberries and remove from heat.

In another small pan, sauté the green beans with the butter over medium heat for about five minutes. Add salt and pepper to taste. To plate the dish, thinly slice the duck fillet. Add a pinch of salt and pepper to taste. Add green beans to side and spoon raspberry sauce over. Add a sprig of parsley at the end for garnish.

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