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Raspberry duck with courgette gratin recipe

  • Serves 2
  • 15 mins to prepare and 25 mins to cook
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Customer recipe by Sebastien Thomas
Added 88 months ago

In a hot sauce pan, put the minced shallots with a drop of water (light heat), once the shallots are starting to be transparent, add 5-10cl of raspberry red wine vinegar. Once the shallots have become slightly brownish, add two good soup spoon of raspberry jam (heat still medium).

Once the jam has dissolved and it becomes syrupy, slowly add half of the cream and gently stir until it becomes thicker and brown. Then remove from the heat and set aside.

For the duck, cut the duck fillets in thin slices, season with pepper and cook on hot frying pan. Turn them over once the side gets a bit brown. Once both sides are slightly brown, add 5cl of raspberry vinegar and the remains of the chopped shallots. Put the heat back on medium. Let them finish cooking and reducing the juice for 5 good minutes.

For the courgette gratin, chop the courgette in very thin round slices, use two small oven pots, put one layer of slices at the bottom of the pot, season with salt, pepper and nutmeg.

Add a tea spoon full of cream, add another layer of slices, pepper, salt and cover with grated cheese and a touch of nutmeg. Put in the oven for about 15-20 min at 200°C.

For the rice, first, put the rice in a strainer and wash it with water. Once you've drained it completely, put into a sauce pan (medium heat) add a 1tsp of olive oil, add the pine nuts, stir it regularly, wait for the rice to start expanding (and popping) and turn slightly browned and toasted.

Once you've reached that stage, add hot water (close to boiling but NOT boiling) and leave it to cook for about 9 minutes on its own. Also add a few pinches of nutmeg and a couple of bay leaves into the water.

Plate the duck with a pot of courgette gratin, put the rice in a little bowl and pour it on the plate, add the sauce on the duck or on the side.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • For the raspberry sauce
  • shallots, minced
  • 10ml raspberry vinegar
  • 2tbsp raspberry jam
  • ½ large pot double cream
  • For the duck
  • 2 duck fillets
  • pinch of pepper
  • 5ml raspberry vinegar
  • shallots, chopped
  • For the courgette gratin
  • 1 courgette, sliced
  • seasoning - salt, pepper and nutmeg
  • 1tsp double cream
  • 50g Emmental cheese, grated
  • For the rice
  • 150g Basmati and wild rice
  • 1tsp olive oil
  • 50g pine nuts
  • hot water
  • pinch nutmeg
  • 2 bay leaves

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