Duck Breasts with Raspberry Sauce

Duck Breasts with Raspberry Sauce

24

"If you want to use frozen raspberries for this recipe, allow them to thaw first."

Ingredients

50 m servings 218 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 930 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven on broiler setting. Use a fork to score the duck breasts through the skin and fat but not all the way through to the meat.
  2. Heat a large heavy skillet on medium high. Fry the duck breasts skin side down, until the skin browns and fat runs out, about 10 minutes. Remove the breasts from the pan, and pour off most of the fat. Return breasts to pan, and fry skin side up for another 10 minutes. Remove breasts from pan, and allow to rest on a baking sheet. Mix the sea salt, cinnamon and Demerara sugar together and sprinkle over the skin of the duck breasts. Pour most of the fat out of the frying pan.
  3. Mix together the red wine, cassis, and cornstarch in a small bowl. Pour into the pan, and simmer for 3 minutes, stirring constantly, until the sauce is thickened. Add raspberries, and simmer for another minute until heated through.
  4. Broil the duck breasts skin side up, until the sugar begins to caramelize, about 1 minute. Slice the duck breasts thinly, pour a little sauce over the top, and serve warm.

Reviews

24
  1. 33 Ratings

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Most helpful

This recipe is absolutely amazing! My roommate and I tried it for practice once, before inviting a couple of girlfriends over a week later and making it for them. We all agreed that it was phe...

Most helpful critical

Too many flavors. The duck preparation was good, but the sauce and sugar/cinnamon was too much.

This recipe is absolutely amazing! My roommate and I tried it for practice once, before inviting a couple of girlfriends over a week later and making it for them. We all agreed that it was phe...

I added ginger - it's delicious!

I enjoyed this dish. The cinnamon was a great addition. This is a very simple recipe and you should not be afraid to try it. My only criticism is that the sauce lacks the depth of a sauce made w...

Excellent recipe - really important not to over-broil it at the end. The sea salt, cinnamon and sugar rub was too much, and I ended up using only about 3/4 of it. I used Triple Sec instead of Cr...

Very tasty. Like another reviewer, I used triple sec instead of creme de cassis. The only thing that I regret is that I used frozen rasperries instead of fresh, which made the sauce a bit swee...

Really important to not overcook this dish and very easy to do, especially if you're (like me) paranoid about eating pinkish meat. I had a delicious duck in a restaurant right after having made...

Berries on duck are a particular favorite for me. IMHO, raspberries are the perfect compliment - sweet and tangy juxtaposed with the meat's smooth rich flavor. Awesome.

nice and easy recipe. ihad to use triple sec instead of creme de cassis due to availability. tasted fine. would make this again.

Too many flavors. The duck preparation was good, but the sauce and sugar/cinnamon was too much.