Duck Breasts with Raspberry Sauce23 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 50 min
“If you want to use frozen raspberries for this recipe, allow them to thaw first.” - by Wynne
Original recipe yields 4 servings
- 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.
- 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.
- 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.
- 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.
Amount Per Serving (4 total)
- 218 cal
- 3.8 g
- 15.2 g
Based on a 2,000 calorie diet
Reviews (23)Rate This Recipe
"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 phenomena..." See morel 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!)"
"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 ..." See morestock 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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