Elegant Raspberry Port Duck Breasts

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 shallot, minced
• 1/4 cup port wine
• 1/4 cup wine
• 3 tablespoons seedless raspberry preserves
• 1 tablespoon balsamic vinegar
• 1 tablespoon dijon mustard
• 3/4 cup raspberries
• 2 (3/4 lb) duck breasts
• 1 teaspoon olive oil

Recipe

• 1 in a sauce pan, melt butter.
• 2 add shallot and cook until soften and golden.
• 3 add port wine and wine and bring to boil. reduce down to about 3 tbsp, cooking around 8-10minutes.
• 4 reduce heat to low. add preserves, vinegar, mustard and 1/2 cup raspberries. w isk well, combining mixture and breaking up raspberries.
• 5 add butter, salt and pepper, and w isk to combine. keep warm.
• 6 score duck breasts in diagonals on fat side.
• 7 in heavy, large skillet over high heat, add oil.
• 8 place duck breasts, fat side down, and cook over high heat for 10 minutes (careful it will splatter).
• 9 turn duck breast over and cook for 2 minutes.
• 10 remove skillet from stove and place in a preheated 450 degree oven. roast duck for 5-6 minutes.
• 11 remove skillet from oven and remove duck breast to cutting board.
• 12 let duck rest for 5 minutes. thinly slice duck on the diagonal.
• 13 plate duck slices in a fan shape on each plate. drizzle sauce around duck slices. and garnish with reserved raspberries.