Duck Breasts with Raspberry Sauce

Duck Breasts with Raspberry Sauce

23 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Wynne
Recipe by  Wynne

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

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Reviews (23)

Rate This Recipe
AMac
22

AMac

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 phenomenal both times. One of the best meals I've ever eaten, and highly recommended. Tip: This may sound strange, but try serving potato wedges along with it--that's what we did and it worked out great, even with the raspberry sauce (maybe especially with the sauce!)

MIINA
18

MIINA

I added ginger - it's delicious!

JSDOUCET
14

JSDOUCET

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 with a stock reduction. Despite the red wine, it was too much like a pie filling for my tastes. On the other hand, the simplicity of the recipe makes it a great choice for a busy cook.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 218 cal
  • 11%
  • Fat
  • 3.8 g
  • 6%
  • Carbs
  • 15.2 g
  • 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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