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Ingredients
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Duck Breast and Sauce Ingredients
Method
Cooking Directions
- 1
Prepare Duck Breasts
Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.
- 2
Sear Duck Breasts
Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook for about 6-8 minutes, allowing the fat to render out and the skin to become crispy. Flip the duck breasts and cook for an additional 4-5 minutes, or until desired doneness. Remove from skillet and let rest.
- 3
Make Raspberry Reduction Sauce
In the same skillet, drain excess fat, leaving about 1 tablespoon. Add fresh raspberries and cook for 2-3 minutes until they start to break down. Pour in red wine, honey, and balsamic vinegar, stirring to combine. Simmer the sauce for about 10 minutes, or until it thickens slightly.
- 4
- 5
Serve
Slice the duck breasts and serve drizzled with the raspberry reduction sauce.
