Please consult the OU's guidelines for checking fruits and vegetables.

Duck with Raspberries
Duck with Raspberries Eileen Goltz | Meat
1 hour, 15 minutes 30 minutes
45 minutes
6 to 8 servings

Raspberries require inspection for insect infestation. Please see “Kashrut Instructions” below for instructions on checking for insect infestation.

Ingredients
  • 4 lbs. boneless duck breast halves with skin (about 4)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup finely-chopped shallots or onions
  • 2 garlic cloves, chopped
  • 2 Tablespoons sugar
  • ⅓ cup raspberry vinegar
  • 1 cup chicken or vegetable broth mixed with 1 tablespoon cornstarch
  • 2 cups raspberries (12 oz.), divided
  • 1½ Tablespoons unsalted margarine, cut into bits

Instructions
  1. Put a large shallow roasting pan in middle of oven and preheat to 400°F.
  2. Pat duck dry and trim off any excess fat. Score skin in a crosshatch pattern at 1/2-inch intervals with a sharp knife, then season with salt and pepper.
  3. Roast, skin side down, in hot pan until an instant-read thermometer inserted diagonally into center registers 125°F, 20 to 25 minutes.
  4. Turn on broiler. Turn duck skin side up. Broil 4 to 6 inches from heat until golden brown, about 2 minutes. Transfer duck to a cutting board and let rest (skin side up) 10 minutes.
  5. While duck rests, pour off all but 1 Tablespoon fat from pan, and then add shallots and garlic and saute over medium heat until golden brown, about 2 minutes. Add sugar and cook, stirring, until dissolved. Stir in vinegar, scraping up brown bits. Add broth mixed with cornstarch, stir to combine and bring to a simmer. Stir in half of raspberries.
  6. Force sauce through a fine-mesh sieve into a small saucepan, discarding solids. Skim off excess fat. Over low heat, swirl in margarine. Remove from heat and add remaining raspberries.
  7. Slice duck and serve with sauce.

Kashrut Instructions

RASPBERRIES:

DESCRIPTION: Considered by many the most intensely flavored member of the berry family, the raspberry is composed of many connecting drupelets (individual sections of fruit, each with its own seed) surrounding a central core. There are three main varieties—black, golden and red, the latter being the most widely available. Fresh raspberries are typically available from May through November.

INFESTATION: There are three main varieties of raspberries – black, golden, and red, the latter being the most widely available. Raspberries can be heavily infested with small mites and thrips. These insects can be nestled on the surface of the berry as well as inside the open cavity of the raspberry. Occasionally, small worms may be found in the cavity of the berry.

Note that tiny, dark-colored, leaf-like or seed-like protrusions in the berry’s cavity may appear similar to insects, making the true insects difficult to discern.

Raspberries are often extremely infested. They are nearly impossible to clean without ruining the fruit. Proper inspection of these berries requires exceptional patience. Currently, fresh raspberries and blackberries are not permitted in OU certified catering facilities and restaurants.

If berry inspection is undertaken, it should be done in a well-lit area. In a commercial facility, a light box should be used.

INSPECTION: Due to the very delicate nature of raspberries, they cannot be placed in water nor can they be extensively handled. Therefore, we recommend the following procedure as the most practical and effective way of checking raspberries:

  1. Stretch a white cloth or sheet of white freezer paper over a light box or on a countertop with ample overhead lighting. Raspberries should be dropped one by one onto the white surface. This will dislodge at least some of the insects that may inhabit the berry.
  2. If two or more insects are found, a pint of berries is to be considered infested and may not be used. There is no washing procedure that will guarantee removal of all of the insects.
  3. If after dropping the berries no insects are found, the berries should be visually inspected one by one. Pay careful attention to the cavity of the berry where insects often hide.
  4. When working in a catering commissary, a larger amount of berries can be dropped on a light box at one time, minimizing the time of inspection.

Alternative method: recommended for large quantities:

  1. After following steps 1 & 2 above, berries should be placed in a container of soapy solution (prepared with food-grade detergent) and agitated vigorously.
  2. After a thorough rinsing, the berries may be spin-dried.
  3. To verify that the washing has succeeded in removing all insects, check 5 berries per pint in the manner outlined above.