Duck Breasts with Raspberry Sauce

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to broil. Score duck breasts through the skin and fat, but not into the meat.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

📊 Nutrition Facts

Per serving (4 servings total)