Duck Breasts with Raspberry Sauce Recipe
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Duck Breasts with Raspberry Sauce

By: Wynne  
"If you want to use frozen raspberries for this recipe, allow them to thaw first."

Rating: This weblink has been rated 19 times with an average star rating of 4.0 Read Reviews (15)

Rate/Review | 767 people have saved this

What to Drink?

Wine Merlot
Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 duck breast halves
  • 2 teaspoons sea salt
  • 2 teaspoons ground cinnamon
  • 4 teaspoons demerara sugar
  • 1/2 cup red wine
  • 1/4 cup creme de cassis liqueur
  • 1 teaspoon cornstarch
  • 4 ounces raspberries

Directions

  1. Preheat oven on broiler setting. Use a fork to score the duck breasts through the skin and fat but not all the way through to the meat.
  2. Heat a large heavy skillet on medium high. Fry the duck breasts skin side down, until the skin browns and fat runs out, about 10 minutes. Remove the breasts from the pan, and pour off most of the fat. Return breasts to pan, and fry skin side up for another 10 minutes. Remove breasts from pan, and allow to rest on a baking sheet. Mix the sea salt, cinnamon and Demerara sugar together and sprinkle over the skin of the duck breasts. Pour most of the fat out of the frying pan.
  3. Mix together the red wine, cassis, and cornstarch in a small bowl. Pour into the pan, and simmer for 3 minutes, stirring constantly, until the sauce is thickened. Add raspberries, and simmer for another minute until heated through.
  4. Broil the duck breasts skin side up, until the sugar begins to caramelize, about 1 minute. Slice the duck breasts thinly, pour a little sauce over the top, and serve warm.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 218 | Total Fat: 3.8g | Cholesterol: 64mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2004 by MIINA 
I added ginger - it's delicious! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2004 by JSDOUCET 
I enjoyed this dish. The cinnamon was a great addition. This is a very simple recipe and you... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2006 by AMac 
This recipe is absolutely amazing! My roommate and I tried it for practice once, before... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2006 by THENEWTRICIA 
Very tasty. Like another reviewer, I used triple sec instead of creme de cassis. The only... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2008 by Jeff 
Berries on duck are a particular favorite for me. IMHO, raspberries are the perfect... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2007 by leather.chef 
Too many flavors. The duck preparation was good, but the sauce and sugar/cinnamon was too much. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 26, 2005 by ROYAL2 
nice and easy recipe. ihad to use triple sec instead of creme de cassis due to availability.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2004 by LOVE$VITALITY 
Simple! Intriguing bursts of salt/sweet/cinnamon! A great 'special occasion' dish. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2008 by TEXASSTAR7 
Really important to not overcook this dish and very easy to do, especially if you're (like me)... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2006 by Little Lea 
This is one of my all time favorite recipes from this site. Definitely something to cook when... MORE

 
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