As a very honored guest, the main course! Throughout Tuscany and in Italy in general people are very open to eating almost all [good] foods. Growing up eating rabbit and tongue and giblets and all led me to be pretty adventurous in my palette and there are very few things I will not eat.  My mother used to say that there was no way you knew if you liked something or not until you tried it, and I have used that mantra to expand my “list of things to enjoy” my whole life.  I highly recommend it as an attitude towards food, your own palette may surprise you.  Duck is one of the game meats, along with rabbit, that people tend to shy away from.  Whether it is the Disney cuteness factor or a 20th century unfamiliarity with game meats I am not sure, but these were commonly consumed prior to WWII and are gaining in popularity again, as is offal.  If you like earthy foods like mushrooms and truffles you will probably enjoy duck.

This recipe is perfect when raspberries are in season, or you can substitute frozen raspberries.  Duck takes on fruit flavors extremely well and can be served either with or without the skin if you are being careful of fat intake,  I prefer with, duck skin nice and crisped is truly wonderful and the richness of the flavor along with the juiciness the fat imparts make you feel like you are sinning.

INGREDIENTS

Two duck breasts about 1/3 pound each

3/4 pound raspberries

olive oil (surprise)

1/2 cup Marsala

4 sage leaves

DIRECTIONS

This is a really easy recipe. Take a little over half of the raspberries and puree.  Sprinkle the breasts with a little salt and pepper and lightly fry on both sides in a sauce pan with the olive oil on a high flame to seal in the juices.  Add the Marsala and reduce for about 10 minutes.  Add the raspberry puree and the sage leaves and cook for an additional 10 minutes over a low flame.  Depending on the thickness of the duck breasts they should not need more cooking, anything above medium is not necessary. Garnish with the rest of the raspberries and if you are feeling artistic add a fried sage leaf to each breast.

I like this with some roasted potatoes drizzled with olive oil and some sauteed mushrooms and a
Grignilo d’Asti, which may be difficult to find outside of Italy, a Pinot Noir or Syrah blend would also be good choices.