Pan Seared Duck Breast with a Raspberry Beurre Blanc

Prep Time: 30 minutes
Cook Time: 15-20 minutes
Servings: 2
THC Content: 20mg (1 tablespoon of infused rosin butter)

Ingredients:

• 2 duck breasts

• Salt and pepper

• Chinese 5 spice

• 1 cup fresh or frozen raspberries

• 1/4 cup granulated sugar

• 2 tablespoons water

• 4 tablespoons unsalted butter, cut into pieces (1 tablespoon infused rosin butter, 3 tablespoons non-infused butter)

• Salt to taste

Instructions:

1. Duck:

   • Remove the duck breasts from the refrigerator and let them sit at room temperature for about 30 minutes before cooking.

   • Use a sharp knife to score the skin of each duck breast in a crosshatch pattern, being careful not to cut into the meat.

   • Season both sides of the duck breasts with salt, pepper, and Chinese five spice.

   • Place the duck breasts skin-side down in a cold skillet and turn the heat to medium-medium high.

   • Cook for about 8-10 minutes or until the fat has rendered and you have a nice color and sear on the skin.

   • Flip the duck breasts using tongs and cook for an additional 3-4 minutes on the other side, or until the internal temperature reaches 130-135°F for medium-rare.

   • Remove the duck breasts from the skillet and transfer them to a cutting board to rest for 5-10 minutes.

   • Slice the duck breasts crosswise into thin slices and arrange on plates.

2. Infused Raspberry Beurre Blanc Sauce:

   • In a small saucepan, combine the raspberries, sugar, and water.

   • Cook over medium heat, stirring occasionally, until the mixture comes to a boil and the sugar has dissolved.

   • Reduce the heat to low and simmer for 5-10 minutes, or until the raspberries have broken down and the mixture has thickened slightly.

   • Remove the saucepan from the heat and strain the raspberry mixture through a fine-mesh sieve into a bowl, pressing on the solids with a spatula to extract as much juice as possible. Discard the solids.

   • Return the strained raspberry juice to the saucepan and add the butter pieces (1 tablespoon infused rosin butter and 3 tablespoons non-infused butter).

   • Heat over low heat, stirring constantly, until the butter has melted and the mixture is smooth.

   • Season the sauce with salt to taste.

3. Serving:

   • Spoon the infused raspberry beurre blanc sauce over the sliced duck breasts.

   • Serve immediately and enjoy!

Note: The infused rosin butter is added only to the sauce, not to the duck itself. Adjust the THC content by using more or less infused butter based on your preference and desired dosage.

Cooking Tips From Chef Roilty

• For best results, allow the duck breasts to come to room temperature before cooking. This helps ensure even cooking and a tender result.

• Scoring the skin of the duck breasts allows the fat to render more easily during cooking and creates a crispy texture.

• Chinese five spice is a flavorful blend of spices that pairs well with duck. However, feel free to experiment with other spices or herbs to customize the flavor profile to your liking.

• Cooking times may vary depending on the thickness of the duck breasts and desired level of doneness. Use a meat thermometer to check the internal temperature for your preferred level of doneness.

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