Duck Breasts with Raspberry Sauce

Elegant duck breasts topped with a tangy-sweet raspberry wine sauce — a simple yet impressive dinner perfect for date nights or special occasions.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 395 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to broil. Score duck breasts through the skin and fat, but not into the meat.

Step 2

Heat a large heavy skillet over medium-high heat. Place duck breasts skin side down and cook until the fat renders and the skin is browned, about 10 minutes. Drain most of the fat from the pan. Return duck to the skillet, skin side up, and cook until firm and nearly cooked through, about 10 minutes more. Transfer duck breasts to a baking sheet. Mix sea salt, cinnamon, and demerara sugar in a small bowl; sprinkle evenly over the duck skin.

Step 3

Whisk red wine, crème de cassis, and cornstarch in a small bowl until smooth. Pour into the skillet and simmer until thickened, about 3 minutes, stirring constantly. Add raspberries and simmer until heated through, about 1 minute.

Step 4

Broil duck breasts, skin side up, until the sugar begins to caramelize, about 1 minute. Slice duck thinly across the grain. Spoon raspberry sauce over the top and serve warm.