If you want to use frozen raspberries for this recipe, allow them to thaw first.

Wynne

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven on broiler setting. Use a fork to score the duck breasts through the skin and fat but not all the way through to the meat.

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  • Heat a large heavy skillet on medium high. Fry the duck breasts skin side down, until the skin browns and fat runs out, about 10 minutes. Remove the breasts from the pan, and pour off most of the fat. Return breasts to pan, and fry skin side up for another 10 minutes. Remove breasts from pan, and allow to rest on a baking sheet. Mix the sea salt, cinnamon and Demerara sugar together and sprinkle over the skin of the duck breasts. Pour most of the fat out of the frying pan.

  • Mix together the red wine, cassis, and cornstarch in a small bowl. Pour into the pan, and simmer for 3 minutes, stirring constantly, until the sauce is thickened. Add raspberries, and simmer for another minute until heated through.

  • Broil the duck breasts skin side up, until the sugar begins to caramelize, about 1 minute. Slice the duck breasts thinly, pour a little sauce over the top, and serve warm.

Nutrition Facts

395 calories; protein 45.3g 91% DV; carbohydrates 15.2g 5% DV; fat 9.9g 15% DV; cholesterol 174.6mg 58% DV; sodium 1011.8mg 41% DV. Full Nutrition
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Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/05/2006
This recipe is absolutely amazing! My roommate and I tried it for practice once, before inviting a couple of girlfriends over a week later and making it for them. We all agreed that it was phenomenal both times. One of the best meals I've ever eaten, and highly recommended. Tip: This may sound strange, but try serving potato wedges along with it--that's what we did and it worked out great, even with the raspberry sauce (maybe especially with the sauce!) Read More
(25)

Most helpful critical review

Rating: 1 stars
01/02/2007
Too many flavors. The duck preparation was good but the sauce and sugar/cinnamon was too much. Read More
(6)
39 Ratings
  • 5 star values: 19
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
07/05/2006
This recipe is absolutely amazing! My roommate and I tried it for practice once, before inviting a couple of girlfriends over a week later and making it for them. We all agreed that it was phenomenal both times. One of the best meals I've ever eaten, and highly recommended. Tip: This may sound strange, but try serving potato wedges along with it--that's what we did and it worked out great, even with the raspberry sauce (maybe especially with the sauce!) Read More
(25)
Rating: 5 stars
01/24/2004
I added ginger - it's delicious! Read More
(19)
Rating: 4 stars
01/24/2004
I enjoyed this dish. The cinnamon was a great addition. This is a very simple recipe and you should not be afraid to try it. My only criticism is that the sauce lacks the depth of a sauce made with a stock reduction. Despite the red wine it was too much like a pie filling for my tastes. On the other hand the simplicity of the recipe makes it a great choice for a busy cook. Read More
(16)
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Rating: 4 stars
12/28/2010
Excellent recipe - really important not to over-broil it at the end. The sea salt cinnamon and sugar rub was too much and I ended up using only about 3/4 of it. I used Triple Sec instead of Creme de Cassis due to availability which worked out just fine. Otherwise the dish was fantastic and received rave reviews at Christmas dinner. Read More
(11)
Rating: 4 stars
11/07/2006
Very tasty. Like another reviewer I used triple sec instead of creme de cassis. The only thing that I regret is that I used frozen rasperries instead of fresh which made the sauce a bit sweet for my or my husband's tastes. Still it was very good and I will be making it again with that one change. Read More
(11)
Rating: 4 stars
01/21/2008
Really important to not overcook this dish and very easy to do especially if you're (like me) paranoid about eating pinkish meat. I had a delicious duck in a restaurant right after having made this dish and noticed immediately that one of the major differences (and what really made the dish a lot better in the restaurant) was that it was much more med-rare still pinkish inside. Read More
(10)
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Rating: 5 stars
05/19/2008
Berries on duck are a particular favorite for me. IMHO raspberries are the perfect compliment - sweet and tangy juxtaposed with the meat's smooth rich flavor. Awesome. Read More
(9)
Rating: 4 stars
05/26/2005
nice and easy recipe. ihad to use triple sec instead of creme de cassis due to availability. tasted fine. would make this again. Read More
(8)
Rating: 5 stars
01/24/2004
Simple! Intriguing bursts of salt/sweet/cinnamon! A great 'special occasion' dish. Read More
(6)
Rating: 1 stars
01/02/2007
Too many flavors. The duck preparation was good but the sauce and sugar/cinnamon was too much. Read More
(6)
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