Elegant Raspberry Port Duck Breasts

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READY IN: 45mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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