Duck Breasts With Raspberry Sauce
photo by KateL
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
2-4
ingredients
- 2 duck breasts, skin attached
- salt and pepper
- 1⁄2 cup raspberries
- 1⁄2 teaspoon cinnamon
- 1 tablespoon sugar
- 1 teaspoon red wine vinegar
- 1⁄2 cup water
directions
- Score the skin of the duck breasts, being careful not to cut into the meat. Season with salt and pepper on both sides, then place into a cold skillet, skin side down.
- Turn on the flame to medium-low, and slowly cook the duck until much of the fat has rendered out, and the skin begins to get crispy. (It will not be fully cooked at this point).
- Remove most of the rendered fat from the pan, and reserve for another use. Set the duck aside while the sauce cooks.
- In another small pan, combine the raspberries, cinnamon, sugar, vinegar, and water. Cook over medium low heat until the berries are soft and the sugar has dissolved. Place in a blender and puree until smooth.Return the duck to medium low heat, this time skin side up. Continue to cook until the meat reaches your desired degree of doneness (I cook it to medium rare).
- Let the duck rest for 5 minutes, then place on serving dishes and drizzle with the raspberry sauce.
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Reviews
-
Delightful, so quick and easy. This was the first time I had ever cooked duck and I was amazed by this recipe's simplicity. The breast meat reminded me of dark meat from a chicken leg, only it was infinitely better. In our local area, it appears that duck breasts must be special-ordered, if that is all you want. In our biggest Asian market, there were trays of 12 (or more) duck legs and frozen (dressed) whole ducks. We bought a whole duck, and will use the legs for a Mark Bittman recipe and use the carcass for a Simon Hopkinson duck soup. Thank you for sharing Ingrid! Made for Please Review My Recipe tag game.
RECIPE SUBMITTED BY
I live near Seattle, WA with my husband of 11 years and our pet ferrets.
We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends.
In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines.
Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy.
For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them.
I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline.
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