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Pan sear fat side down only (slowly render the fat down till it is golden brown & almost crispy), finish in oven on sizzle pan, pour off fat, deglaze with 1oz of Navan, add 1tsp of vanilla bean, ½ T shallots, 2oz cream, parsley, Salt and Pepper and 1oz raspberries, reduce.
Cook duck to medium-rare unless otherwise requested. Slice duck on the bias & fan on a painted plate, drizzle sauce on the tips of the duck. |
