Duck Breasts With Raspberry Sauce Recipe

Cooking Directions

• STEP 1.Score the skin of the duck breasts in a criss-cross pattern, being careful not to cut into the meat.
• STEP 2.Season the duck breasts with salt and pepper on both sides.
• STEP 3.Heat a skillet over medium-high heat and place the duck breasts skin-side down. Cook for about 5 minutes, until the skin is crispy and golden brown.
• STEP 4.Flip the duck breasts and cook for another 3-4 minutes for medium-rare, or longer if desired.
• STEP 5.Remove the duck breasts from the skillet and let them rest for a few minutes before slicing.
• STEP 6.In the same skillet, add the raspberries, sugar, and red wine vinegar. Cook over medium heat until the raspberries break down and the sauce thickens.
• STEP 7.Strain the sauce to remove the seeds, if desired.
• STEP 8.Slice the duck breasts and serve with the raspberry sauce drizzled on top.
• STEP 9.Garnish with fresh raspberries and herbs, if desired.

Cooking Tips

• Make sure to score the skin of the duck breasts to help render the fat and create a crispy skin.
• Cook the duck breasts to your desired level of doneness. Medium-rare is recommended for tender and juicy meat.
• If you prefer a smoother sauce, strain it to remove the raspberry seeds.

Storage and Serving

• Leftover duck breasts can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the duck breasts in a skillet over low heat to maintain their tenderness.
• Serve the duck breasts with raspberry sauce as a main course, accompanied by roasted vegetables or a side salad.