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For the main course of our Tuesday dinner, I chose duck with raspberries. I love duck, but usually I like roasting a whole duck, Peking style. I didn’t have all that time to make Peking duck during a weeknight, I decided to make duck breasts instead. The duck breasts are marinaded in a raspberry based marinade, then pan seared and served on a bed of buttery kohlrabi.

To make the marinade, fresh raspberries are smashed and mixed with finely chopped shallots, olive oil, and red wine.

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The duck breasts are scored on the skin side in a grid pattern,

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and covered with the raspberry marinade, turning to coat completely.

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The breasts are chilled in a pan with skin side up, in the fridge for 30 minutes. While the breasts are chilling, I stared prepping the kohlrabi. I originally wanted to make the recipe with rutabaga, however, in my haste at the grocery store, I accidentally bought kohlrabi, which is a bulb like root related to cabbage and broccoli. I decided to carry on with the same recipe anyways. The kohlrabi is sliced thinly with a knife or mandolin to 1/8 inch thick slices.

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Some olive oil and butter are heated on medium high in a sautéing pan, and the kohlrabi added to the pan.

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The vegetable is cooked for 10 minutes, until brown spots appear, and seasoned with salt and freshly ground black pepper. The kohlrabi is transferred to a bowl and kept warm in the oven.

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When the duck has finished marinating, the marinade is scraped off the breasts, and the marinade reserved for making the sauce.

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The duck breasts are placed, skin side down in a iron skillet heated to high, and seared for 1 minute. There is no need to add oil to the pan, since the duck skin will render enough to cook both sides of the breast.

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The heat is turned to low after 1 minute, and the breasts will continue to cook skin side down until well browned. The breasts are turned and cooked for 3 more minutes.

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The breasts are transferred to a cutting board and let rest for 5 minutes. If you slice the breast without resting, the juice will run out and your duck will be dry.

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While the duck is resting, the reserved marinade and more red wine is added to the pan and reduced.

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Then the sauce is strained of solids, in to a small sauce pan. Butter is whisked into the sauce, and the sauce is seasoned to taste.

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To plate, kohlrabi slices are placed on a plate, topped with duck slices, with the raspberry wine sauce drizzled all over, and garnished with fresh raspberries.

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Pan seared Duck Breast with Red Wine Raspberry Sauce : http://www.foodandwine.com/recipes/pan-seared-duck-breasts-with-red-wine-raspberry-sauce

Shaved rutabaga with butter and black pepper: http://www.foodandwine.com/recipes/shaved-rutabagas-with-butter-and-black-pepper

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