Duck Breasts with Raspberry Sauce

Name: Duck Breasts with Raspberry Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 tsp Cornstarch; 4 whole Duck Breast; 0.25 cup Fruit Liqueur; 2 tsp Ground Cinnamon; 4 oz Raspberry; 4 tsp Raw Demerara Sugar; 0.5 cup Red Wine; 2 tsp Sea Salt

Dinner 🍽️Lunch 🥪 French 🇫🇷 High-Protein 💪Low-Carb Low-Sodium Gluten-Free Carnivore 🥩Low-FODMAP Anabolic Diet

Duck Breasts with Raspberry Sauce pairs crisp-skinned duck with a glossy, tangy-sweet reduction of red wine, cassis, and fresh raspberries. Warm spice and a touch of caramelized sugar accent the rich meat, while the sauce brings bright fruit and gentle acidity. Ideal for a cozy dinner or date night when you want something refined yet straightforward.

Prep20 mins
Cook30 mins
Serves4
DifficultyMedium

1

Preheat the oven to broil. Score the duck breasts through the skin and fat without cutting into the meat.
2

Heat a large heavy skillet over medium-high heat. Place the 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 the duck to the skillet, skin side up, and cook until firm and almost cooked through, about 10 minutes more. Transfer the duck breasts to a baking sheet. Combine the sea salt, cinnamon, and demerara sugar in a small bowl; sprinkle the mixture evenly over the duck skin.
3

Whisk the red wine, crème de cassis, and cornstarch in a small bowl until smooth. Pour the mixture into the skillet and simmer, stirring constantly, until thickened, about 3 minutes. Add the raspberries and simmer until heated through, about 1 minute.
4

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