Recipe for: Grilled duck breast with raspberry-balsamic sauce and young cabbage - photo 1
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Recipe for: Grilled duck breast with raspberry-balsamic sauce and young cabbage

Dishes for Special Occasions Grilling Main dishes 90 min Medium 1 views ~86.99 PLN - (0)
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Description

A modern, summer fusion dish: juicy grilled duck breast served with a glossy raspberry-balsamic sauce and a fresh salad of young cabbage, apple, and carrot. The dish combines the classic flavor of duck with the fruity acidity of raspberries and a balsamic note, while the light coleslaw adds crunch and refreshment. Perfect for a special dinner or a summer barbecue party. The dish looks stunning — the red glaze of the sauce contrasts with the golden-brown skin of the duck and the green of the cabbage. Serve immediately after grilling, garnished with fresh dill and optional nuts for texture.

Ingredients Used

Ingredients (17)

Servings:
4
  • Duck breast 4 pcs (~800 g)
  • Raspberry 200 g
  • Balsamic vinegar 60 ml
  • Honey 30 ml
  • Shallot 40 g
  • Young cabbage 0.7 pcs (~800 g)
  • Apple 0.8 pcs (~150 g)
  • Carrot 1.3 pcs (~100 g)
  • Lemon 0.4 pcs (~30 g)
  • Rapeseed oil 30 g
  • Mustard 10 g
  • 🌿 Spices
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • Dill 0.8 bunch (~15 g)
  • Thyme 2 g
  • ✨ Optional
  • Butter 20 g
  • Walnuts 40 g
💰 Estimated dish cost: ~86.99 PLN (21.75 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the duck

1

Remove the duck breast from the refrigerator at least 20 minutes before grilling to reach room temperature. Clean the skin with a paper towel — the skin must be dry, otherwise, you won't achieve a nice crust. With a sharp knife, make gentle crosshatch cuts in the skin (be careful not to cut into the meat). Evenly sprinkle salt and freshly ground pepper on both sides of the meat, then dust the top with dried thyme.

Ingredients: Duck breast, Salt, Black pepper, Thyme
Use a sharp knife and a cutting board. The incisions in the skin help render the fat and achieve crispiness. Do not salt too early (not earlier than 30 minutes before grilling), as salt can draw out moisture.

Raspberry-Balsamic Sauce

2

Finely chop the shallot. In a small pan over medium heat, heat 1 tablespoon of canola oil (15 g). Add the chopped shallot and sauté for 3-4 minutes until it becomes translucent and soft, stirring with a wooden spoon. Add the raspberries and stir for 1-2 minutes until the fruit starts to release its juice. Pour in the balsamic vinegar (60 ml) and add the honey (30 g). Cook over medium heat for 6-8 minutes, stirring, until the mixture reduces to a thick, slightly syrupy sauce (it should coat the back of a spoon). Strain the sauce through a sieve to remove the seeds. If desired, return the sauce to the pan and mount with butter (20 g) — vigorously stir for 1 minute until the sauce becomes glossy and smooth. Taste and season with salt and pepper as needed.

Ingredients: Shallot, Raspberry, Balsamic vinegar, Honey, Butter, Salt, Black pepper
Use a small pan with a thick bottom. To strain the sauce, use 2 spoons and a spoon to pass it through a sieve. If the sauce is too sour, add a little more honey; if too sweet, add a few drops of lemon juice.

Young Cabbage Salad

3

Remove the outer leaves of the cabbage and cut the heads into thin strips using a knife or mandoline. Wash the apple, remove the core, and cut it into thin sticks. Grate the carrot on the coarse side of a grater. In a large bowl, combine the cabbage, apple, and carrot. In a separate cup, mix the lemon juice (squeezed from 30 g of lemon), mustard (10 g), and rapeseed oil (30 g) vigorously with a fork until a uniform dressing is formed. Season with salt and pepper. Pour the dressing over the salad, mix well, and add chopped dill (15 g). Finally, optionally sprinkle with chopped walnuts (40 g) for crunch.

Ingredients: Young cabbage, Apple, Carrot, Lemon, Mustard, Rapeseed oil, Dill, Salt, Black pepper
Use a large metal or ceramic bowl. First, mix the dressing in a separate container — this will make it easier to distribute evenly. Do not mix the salad for too long so that the cabbage does not lose its structure.

Grilling and finishing the duck

4

Preheat the grill to medium-high heat (about 200–220°C). If using a grill pan, heat it well without any fat. Place the chicken breast skin-side down on the hot surface. Grill for 6-8 minutes without moving it, until the skin is nicely browned and a lot of fat has rendered; the skin should be golden-brown and crispy. Flip the breast and grill the meaty side for 4-6 minutes for a medium-rare center (internal temperature about 58–60°C). In the last 1-2 minutes, brush both sides with a thin layer of raspberry-balsamic sauce to caramelize. After removing from the grill, let the meat rest on a board for 6-8 minutes under loosely tented foil — the juices will redistribute evenly.

Ingredients: Duck breast, Salt, Black pepper, Raspberry, Balsamic vinegar, Honey
Use a meat thermometer for precision. The best pan: cast iron or a thick-bottomed grill pan. Do not press the meat while grilling — this will cause it to lose its juices. Resting the meat is key for juiciness.

Assembly and serving

5

Slice the duck breast into thin diagonal slices, so that the layers of meat and the pink center are visible. On warm plates, place a portion of young cabbage salad, and arrange the slices of duck next to it. Drizzle the meat with 1-2 tablespoons of raspberry-balsamic sauce and sprinkle with fresh dill and optional nuts. Serve immediately — the sauce should shine, the skin should be crispy, and the inside should be tender and juicy.

Ingredients: Duck breast, Young cabbage, Dill, Raspberry, Salt
Use a sharp knife for cutting the meat and warm plates to keep the meat enjoyable to eat for a long time. Additionally, you can add a few fresh raspberries for decoration.

Fun Fact

💡

In French cuisine, duck is often paired with fruit sauces — raspberry-balsamic sauce is a fresh, summery take on this tradition, and the use of young cabbage is a nod to Polish summer ingredients.

Best for

romantyczna kolacja letnie przyjęcie przy grillu świętowanie wyjątkowej okazji

Tips

🍽️ Serving

Serve the meat slightly pink in the center (58–60°C) for the best juiciness. Use warm plates and do not pour the sauce over the meat too early — the caramelized sauce is best added just before serving. A lightly dry red wine or chilled white with good acidity pairs well with the dish.

🥡 Storage

Store meat and sauce separately in the fridge (up to 2 days). Keep the salad in an airtight container for up to 24 hours. Reheating the duck: quickly in a pan skin side down over medium heat to restore crispiness; do not heat for too long to avoid drying out the meat. The sauce can be reheated over low heat.

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