Duck Breasts with Raspberry Sauce Recipe -
Duck Breasts with Raspberry Sauce Recipe
  • READY IN 50 mins

Duck Breasts with Raspberry Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 05, 2006

This recipe is absolutely amazing! My roommate and I tried it for practice once, before inviting a couple of girlfriends over a week later and making it for them. We all agreed that it was phenomenal both times. One of the best meals I've ever eaten, and highly recommended. Tip: This may sound strange, but try serving potato wedges along with it--that's what we did and it worked out great, even with the raspberry sauce (maybe especially with the sauce!)

Most Helpful Critical Review
Jan 02, 2007

Too many flavors. The duck preparation was good, but the sauce and sugar/cinnamon was too much.

Jan 24, 2004

I added ginger - it's delicious!

Jan 24, 2004

I enjoyed this dish. The cinnamon was a great addition. This is a very simple recipe and you should not be afraid to try it. My only criticism is that the sauce lacks the depth of a sauce made with a stock reduction. Despite the red wine, it was too much like a pie filling for my tastes. On the other hand, the simplicity of the recipe makes it a great choice for a busy cook.

Dec 28, 2010

Excellent recipe - really important not to over-broil it at the end. The sea salt, cinnamon and sugar rub was too much, and I ended up using only about 3/4 of it. I used Triple Sec instead of Creme de Cassis due to availability which worked out just fine. Otherwise the dish was fantastic and received rave reviews at Christmas dinner.

Nov 07, 2006

Very tasty. Like another reviewer, I used triple sec instead of creme de cassis. The only thing that I regret is that I used frozen rasperries instead of fresh, which made the sauce a bit sweet for my or my husband's tastes. Still, it was very good, and I will be making it again with that one change.

Jan 21, 2008

Really important to not overcook this dish and very easy to do, especially if you're (like me) paranoid about eating pinkish meat. I had a delicious duck in a restaurant right after having made this dish and noticed immediately that one of the major differences (and what really made the dish a lot better in the restaurant) was that it was much more med-rare, still pinkish inside.

May 19, 2008

Berries on duck are a particular favorite for me. IMHO, raspberries are the perfect compliment - sweet and tangy juxtaposed with the meat's smooth rich flavor. Awesome.


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  • Calories
  • 218 kcal
  • 11%
  • Carbohydrates
  • 15.2 g
  • 5%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 16.8 g
  • 34%
  • Sodium
  • 930 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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