Mums and Babies

Duck Breasts with Raspberry Sauce

If you are looking for a different meal for this Holiday Season, think about this one.

It is not always easy to find fresh raspberries, but you can use frozen raspberries. Allow them to thaw before preparing this recipe.

Ideal with a fresh Merlot, enjoy this dish with your loved ones.

Ingredients

• 4 duck breast halves
• 2 tsps sea salt
• 2 tsps ground cinnamon
• 4 tsps demerara sugar (or just brown sugar)
• 1/2 cup red wine
• 1/4 cup creme de cassis liqueur
• 1 tsp cornstarch
• 4 ounces raspberries

Directions

Preheat oven on broiler setting at medium high heat. Use a fork to score the duck breasts through the skin and fat but not all the way through to the meat.

Heat a large heavy skillet on medium high as well. Fry the duck breasts skin side down, until the skin browns and fat runs out. This will take about 10 minutes. Use medium high heat to get a brownish skin and to leave the beasts as juicy as possible. If you use low heat every juice (if not all) will run out.

Remove the breasts from the pan, and pour off most of the fat. Place breasts into the pan again and fry skin side up for another 10 minutes. Once cooked, remove breasts from pan, and allow them to rest on a baking sheet.

Grab a small bowl and mix the sea salt, cinnamon and the sugar together. You can also try ginger instead of the cinnamon, with extraordinary results. Sprinkle over the skin of the duck breasts. If any fat remains in the frying pan, pour it out.

In a separate mixing bowl, mix together the red wine, cassis, and cornstarch.  Pour into the pan, and simmer for 3 minutes, stirring constantly, until the sauce is thickened.

Add raspberries to the sauce, and simmer for another minute until heated through. Do not abuse of heat since raspberries will completely disintegrate.

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.

Ducks and raspberries have more than enough taste themselves, so you can accompany this dish with a side of simple mashed potatoes or beans and carrots.