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Duck Breasts with Raspberry Sauce

Posted by Peggy on February 10, 2010

Duck Breasts with Raspberry Sauce
Recipe: Duck Breasts with Raspberry Sauce


  • 2 duck breasts, skin attached
  • 1 tablespoon unsalted butter
  • 1 tablespoon minced shallot
  • 1 tablespoon finely chopped jalapeno pepper
  • 2 tablespoons Grand Marnier, optional
  • 2 1/2 cups fresh raspberries
  • 2 tablespoons white sugar
  • Orange zest (optional garnish)
  • Minced parsley (optional garnish)


  1. With a sharp knife, score (slice) duck skin in a crisscross pattern, completely penetrating the skin without cutting too much into the flesh. Lightly season duck with kosher salt and freshly ground pepper.
  2. Place duck breasts, skin side down, in a cold sauté pan large enough to accommodate them. Adjust heat to medium and let ducks cook 15-20 minutes, without shaking pan, or until skin is golden and crispy*. Turn breasts over and cook an additional 5-10 minutes for medium rare (130 degrees), depending on the thickness of the breast; an additional 5-10 minutes for medium.
  3. While duck is cooking, melt butter over low heat in another large sauté pan. Add shallot and pepper and a pinch of kosher salt and sauté until softened, about 3 minutes. Deglaze pan with Grand Marnier, if using, then stir in raspberries and sugar.
  4. Simmer raspberries, occasionally stirring, 10-15 minutes or until raspberries are completely broken down. Place mixture in a fine mesh sieve over another bowl. With a rubber spatula, press raspberries into sieve until all liquid is extracted.
  5. Let duck breasts sit 5 minutes at room temperature. Carve with slices cut diagonally on the bias, leaving the end intact. Fan breast to shingle on plate and serve with raspberry sauce drizzled over the top. Garnish with zest and parsley, if using.

*Note that crispy skin is ideal for perfect duck breasts. If the flesh is cooked to your liking but the skin is not golden brown, turn the heat to high and sear the skin further. I've also seen chefs use a culinary torch to crisp skin; I did not find this necessary with this recipe.

Time: 35 minutes

Number of servings (yield): 2 ducks breasts (1/4 cup sauce: enough for 2-3 large duck breasts)

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