Total Time
45mins
Prep 15 mins
Cook 30 mins

This is a very nice recipe for an elegant dinner party. You may also half the recipe for a romantic dinner for two. Cooking the duck breast with these directions is fail proof and comes out perfect each time. The sauce is a very nice compliment to the duck. I have used regular duck breasts or a smoked duck breasts. Each has turned out nicely. I like to serve this dish with wild rice. It is the perfect compliment to the dish.

Ingredients Nutrition

Directions

  1. In a sauce pan, melt butter.
  2. Add shallot and cook until soften and golden.
  3. Add port wine and white wine and bring to boil. Reduce down to about 3 tbsp, cooking around 8-10minutes.
  4. Reduce heat to low. Add preserves, vinegar, mustard and 1/2 cup raspberries. W isk well, combining mixture and breaking up raspberries.
  5. Add butter, salt and pepper, and w isk to combine. Keep warm.
  6. Score Duck breasts in diagonals on fat side.
  7. In heavy, large skillet over high heat, add oil.
  8. Place duck breasts, fat side down, and cook over high heat for 10 minutes (careful it will splatter).
  9. Turn duck breast over and cook for 2 minutes.
  10. Remove skillet from stove and place in a preheated 450 degree oven. Roast duck for 5-6 minutes.
  11. Remove skillet from oven and remove duck breast to cutting board.
  12. Let duck rest for 5 minutes. Thinly slice duck on the diagonal.
  13. Plate duck slices in a fan shape on each plate. Drizzle sauce around duck slices. And garnish with reserved raspberries.