Duck Breast with Raspberry Sauce

By MaryEllen

Ingredients

• 2 1/2 lb duck breast
• salt and freshly ground black pepper
• 1/4 cup raspberry vinegar
• 1 cup chicken broth
• 2 Tbs raspberry preserves
• 1 tsp green peppercorn
• 2 Tbs butter
• Servings: 4
• Nutrition Facts
• Serving size: 1/4 of a recipe (13.3 ounces).
• Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
• Nutrition information calculated from recipe ingredients.
• Amount Per Serving
• Calories 435.51
• Calories From Fat (37%) 162.11
• % Daily Value
• Total Fat 18.17g 28%
• Saturated Fat 7.49g 37%
• Cholesterol 233.56mg 78%
• Sodium 430mg 18%
• Potassium 835.8mg 24%
• Total Carbohydrates 7.56g 3%
• Fiber 0.11g <1%
• Sugar 0g
• Protein 57.62g 115%
• Tips
• I only used 2 breast halves but made all of the sauce. Delicious over white rice. Do not use Wild Rice!
• Reviews
• 5 stars - ME 9/11/2009

Preparation

Step 1

1. Cut each duck breast in half lengthwise. Score skin on each half crosswise 1/4 inch deep and about 1 inch apart with a sharp knife. Season generously with salt and pepper. Heat a large ovenproof skillet over medium high heat until drop of water dances in pan. Cook duck breast skin side down until browned and crisp, 3-4 minutes. Turn and cook 2-3 minutes. Turn skin side down and bake 425 degrees 5-6 minutes, turning once. Remove skillet from oven and place breasts on to warm platter. Cover loosely with foil to keep warm.

2. Pour excess fat from pan. Add vinegar and deglaze the pan, scraping up browned bits. Cook over medium heat till vinegar is reduced by half, 1-2 minutes. Add broth and cook till reduced by half, 5-6 minutes. Add jam, peppercorns and butter and swirl to incorporate into sauce. Stir in any juices that have accumulated on platter with duck.

3. Cut duck at 45 degree angle into 1/2 inch thick slices. Arrange on platter and pour sauce over all.