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Epicurious
Gourmet

Duck with Raspberries (Canard aux Framboises)

By Melissa Roberts

4.6

(22)

Image may contain Food Dish Meal Animal Seafood Sea Life Lobster and Platter
Duck with Raspberries (Canard aux Framboises)Kenji Toma

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.

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