70 votesDuck is rich, delicate, buttery, and notoriously greasy. When cooking the filet in the pan you don’t need to add any oil or fat. Simply cook it on the skin side first, which contains a lot of grease. Under the heat it will release all of its fat and cook in its own oil. The natural flavors are released and you get to really taste its essence. In this recipe by Chef Eric Barbe, the duck filet is prepared as simple as possible with only salt and pepper for seasoning (no marinade!). After it is cooked, it is dressed with a honey and raspberry vinegar sauce made with delicious duck juice-- the salt, bitter, sour aroma and flavors of the sauce blend in with the intense flavor of the duck creating a profound symphony that engages all of the senses.
Use raw honey in making this recipe for a deeper flavor; in general, the darker the color the stronger the flavor of the honey. Chef Barbe uses a more liquid honey than the thicker variety for a thinner sauce. The honey will be boiled slightly and just as it bubbles, the raspberry vinegar is added so as not to overcook or burn the sugar. You can easily make raspberry vinegar at home with raspberry juice, vinegar, and sugar. You can also make it with fresh raspberries which you place in a jar, add vinegar and let it stand for eight to ten days. To get a more potent concoction, strain the liquid and repeat the process of soaking the fruit in the same liquid several times using fresh raspberries each time. You then boil the final liquid for five to ten minutes with some sugar until the sugar dissolves, but you can also omit the sugar if you like a healthier and more sour potion.
Make diagonal incisions on the fatty skin side of the fillet in order for the heat to penetrate into the heart of the meat and cook it all the way through. Season both sides with salt and pepper. Cook in the frying pan on the skin side until it turns a nice golden color then cook on the meat side. When ready, take it out of the heat and allow it to rest for a while.
While the duck is cooking, gently boil some liquid honey. Once it starts bubbling, add raspberry vinegar and reduce. Gently heat up the duck or chicken stock. Add the stock to the honey and vinegar sauce. Heat it up for just a little while to blend the flavors.
Slice duck filets and arrange around the plate forming a star or flower shape. Pour the raspberry sauce on the meat. For the final touch, garnish with some chopped chives and serve.
