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.
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.