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Duck Breast with Raspberry Vinegar Sauce Recipe

December 10, 2015 ‐ Sylvaine HughsonPosted by ‐ Under: Recipes


Delight guests at your next holiday gathering with this festive, flavorful recipe. The succulent combinations in this main course pair beautifully with the Two-Vegetable Rice Pilaf as a side dish followed by the Caramelized Pear & Upside Down Cake. Bon Appetit!

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Duck Breast with Raspberry Vinegar Sauce

Prep Time: 30 minutes
Marinade Time: 1-4 hours
Cook Time: 15 minutes
Serves: 2 to 4


2 8-10 oz boneless duck breast halves, skin intact

For Marinade:

3 garlic cloves, minced

1 tablespoon olive oil, cold-pressed

2 tablespoons raspberry vinegar

1 tablespoon unsalted butter

Raspberry Vinegar Sauce:

2 tablespoons reserved duck drippings

2 shallots, minced

½ cup beef or duck stock

½ cup dry red wine

2 tablespoon raspberry vinegar

1 teaspoon organic tomato paste

1 tablespoon unsalted butter

Salt and pepper to taste


For Duck Preparation:

1. Using a heavy pan or mallet, tenderize the duck halves between 2 pieces of waxed paper to even out the thickness.

2. Score the duck breasts using a very sharp knife, cutting crisscross lines on the skin of each breast, making sure not to cut into the meat.

3. In a small bowl combine all of the ingredients for the marinade.

4. Put the duck breasts in a zip-loc plastic bag and pour in the marinade, coating evenly.

5. Close the bag and refrigerate for 1-4 hours.

6. Remove the duck breasts from the marinade.

7. In a large skillet, melt the butter over medium-high heat and sauté the duck breasts, skin side down for about 5-7 minutes (or until the skin is very crisp).

8. Turn and sauté for another 5 minutes for medium-rare.

9. Transfer to a plate and cover.

10. Slice the duck breasts on the diagonal and arrange on serving plates.

11. Spoon the sauce over and serve immediately.

For Sauce Preparation:

1. Pour off all but 2 tablespoons of the drippings and sauté the shallots for 1 minute or until softened.

2. Add the stock, red wine, vinegar, and tomato paste.

3. Raise heat to high.

4. Cook to reduce the mixture to a light glaze, about 3 minutes.

5. Whisk in the butter to thicken and add a sheen to the sauce.

6. Season with salt and pepper.

~Courtesy of Seriously Simple by Diane Rossen Worthington

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