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