Duck with Raspberries (Canard aux Framboises)

60 mins (prep 30)
9 ingredients
makes 8 servings
In this nod to chef André Soltner, who opened New York City's Lutèce in 1961, we've streamlined his once modern take on duck à l’orange. Duck breasts, roasted and then broiled until golden-crisp on top, end up perfectly medium-rare. To cut the meat's richness, we add a splash of raspberry vinegar and fresh berries to the pan sauce.

Categories:  birthday , entertaining , fall , french ,
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Serving Size (69.15 g)
Servings 8
Amount per Serving
Calories 163.69 Calories from Fat 53.64
% Daily Value *
Total Fat 5.96g 73.32%
Saturated Fat 3.17g 126.64%
Trans Fat 0.09g %
Cholesterol 9.51mg 25.36%
Sodium 1495.2mg 498.4%
Total Carbohydrate 25.3g 67.46%
Dietary Fiber 2.96 g 94.75%
Sugars 7.79 g %
Protein 2.96g 47.41%
Vitamin A 79.81IU% Vitamin C 8.85mg%
Calcium 44.05mg% Iron 2.42mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
duck breast halves, skin, boneless, finely chopped shallots, raspberry vinegar