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Duck with Raspberries (Canard aux Framboises)

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This classic French dish, known as canard aux framboises, combines succulent roasted duck breasts with a sophisticated fruit-based sauce. The richness of the magret duck is perfectly balanced by the sharp acidity of raspberry vinegar and the natural sweetness of fresh berries. Scoring the skin and roasting it skin-side down ensures a beautifully crisp finish, while the inclusion of a high-quality demi-glace provides a professional depth of flavour to the glossy reduction.

An impressive choice for a formal dinner party or a celebratory weekend meal, this dairy-free main course is surprisingly straightforward to prepare. Serve the sliced duck over a bed of wilted greens or with fondant potatoes to soak up the vibrant sauce. It is a timeless recipe that highlights how seasonal fruit can transform a savoury meat dish into something truly special.

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Ingredients for Duck with Raspberries (Canard aux Framboises)

  • 1.8kg boneless magret duck breast halves with skin (about 4)

  • 60g finely chopped shallots

  • 2 garlic cloves, chopped

  • 2 tablespoons sugar

  • 80ml raspberry vinegar

  • 240ml demi-glace (180g

  • preferably D'Artagnan duck and veal demi-glace)

  • 475ml raspberries(350g), divided

  • 1 1/2 tablespoons unsalted butter, cut into bits

How to make Duck with Raspberries (Canard aux Framboises)

Put a large shallow flameproof roasting pan in middle of oven and preheat to 204°C.

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 1 teaspoon salt and 1/2 teaspoons pepper (total). Roast, skin side down, in hot pan until an instant-read thermometer inserted diagonally into centre registers 52°C, 20 to 25 minutes.

Turn on grill. Turn duck skin side up. Grill 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.

While duck rests, pour off all but 1 tablespoon fat from pan, then add shallots and garlic and saué over medium-high heat until golden brown, about 2 minutes. Add sugar and cook, stirring, until dissolved. Stir in vinegar, scraping up brown bits. Add demi-glace and bring to a simmer. Stir in half of raspberries.

Force sauce through a fine-mesh sieve into a small saucepan, discarding solids. Skim off excess fat. Over low heat, swirl in butter. Remove from heat and add remaining raspberries.

Slice duck and serve with sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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