Cooking time

Cubed duck breast skewers, with blackcurrant and raspberry marinade

  • Preparation : 5 minutes
  • Cooking : 5 minutes
  • Portions : 2
brochette framboise canard


  • 300 g (1 package) Brome Lake cubed duck breast
  • 15 ml (1 tbsp.) blackcurrant jelly
  • 15 ml (1 tbsp.) balsamic vinegar
  • 15 ml (1 tbsp.) raspberry vinegar
  • 1 pint raspberries
  • Salt and pepper to taste


  1. In a mixing bowl, combine the blackcurrant jelly, vinegar and oil.

  2. Add the cubed duck meat to the bowl, season and marinate for 4 hours in the refrigerator.

  3. Heat an ungreased pan, add the pieces of meat (without the marinade) and cook over medium heat until golden brown. Transfer to a plate.

  4. In the same pan, add the marinade, cook 1 to 2 minutes in order to keep all of the meat juices. Pour the sauce over the duck pieces.

  5. Arrange the skewers as follows: one raspberry followed by three pieces of meat.

Recipe from David Vinas, professional chef

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