1/1 Photo of Duck Breasts With Raspberry Sauce
This is from a local cooking class that I took. The fruity, slightly tart sauce really complements the rich flavor of the duck breast. Use the rendered duck fat to fry some tiny new potatoes for a decadent dish worthy of a dinner party.
My Private Note
Units: US | Metric
- 1Score 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.
- 2Turn 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).
- 3Remove most of the rendered fat from the pan, and reserve for another use. Set the duck aside while the sauce cooks.
- 4In 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).
- 5Let the duck rest for 5 minutes, then place on serving dishes and drizzle with the raspberry sauce.
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Nutritional Facts for Duck Breasts With Raspberry Sauce
Serving Size: 1 (169 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 527.2
- Calories from Fat 236
- Total Fat 26.2 g
- Saturated Fat 7.0 g
- Cholesterol 326.4 mg
- Sodium 204.0 mg
- Total Carbohydrate 10.5 g
- Dietary Fiber 2.3 g
- Sugars 7.6 g
- Protein 59.2 g