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Duck with Raspberries (Canard aux Framboises)

4.6

(22)

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Duck with Raspberries (Canard aux Framboises)Kenji Toma

In this nod to chef André Soltner, who opened New York City's Lutèce in 1961, we've streamlined his once modern take on duck à l’orange. Duck breasts, roasted and then broiled until golden-crisp on top, end up perfectly medium-rare. To cut the meat's richness, we add a splash of raspberry vinegar and fresh berries to the pan sauce.

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