Duck Breasts With Raspberry Sauce Recipes

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DUCK BREASTS WITH RASPBERRY SAUCE



Duck Breasts with Raspberry Sauce image

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

Provided by Wynne

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 50m

Yield 4

Number Of Ingredients 8

4 duck breast halves
2 teaspoons sea salt
2 teaspoons ground cinnamon
4 teaspoons demerara sugar
½ cup red wine
¼ cup creme de cassis liqueur
1 teaspoon cornstarch
4 ounces raspberries

Steps:

  • 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.
  • 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 : Calories 394.5 calories, Carbohydrate 15.2 g, Cholesterol 174.6 mg, Fat 9.9 g, Fiber 2.5 g, Protein 45.3 g, SaturatedFat 3 g, Sodium 1011.8 mg, Sugar 10.5 g

DUCK BREASTS WITH RASPBERRY SAUCE



Duck Breasts With Raspberry Sauce image

This is from a local cooking class that I took. The fruity, slightly tart sauce really complements the rich flavor of the duck breast. Use the rendered duck fat to fry some tiny new potatoes for a decadent dish worthy of a dinner party.

Provided by IngridH

Categories     Duck Breasts

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 7

2 duck breasts, skin attached
salt and pepper
1/2 cup raspberries
1/2 teaspoon cinnamon
1 tablespoon sugar
1 teaspoon red wine vinegar
1/2 cup water

Steps:

  • Score the skin of the duck breasts, being careful not to cut into the meat. Season with salt and pepper on both sides, then place into a cold skillet, skin side down.
  • Turn on the flame to medium-low, and slowly cook the duck until much of the fat has rendered out, and the skin begins to get crispy. (It will not be fully cooked at this point).
  • Remove most of the rendered fat from the pan, and reserve for another use. Set the duck aside while the sauce cooks.
  • In another small pan, combine the raspberries, cinnamon, sugar, vinegar, and water. Cook over medium low heat until the berries are soft and the sugar has dissolved. Place in a blender and puree until smooth.Return the duck to medium low heat, this time skin side up. Continue to cook until the meat reaches your desired degree of doneness (I cook it to medium rare).
  • Let the duck rest for 5 minutes, then place on serving dishes and drizzle with the raspberry sauce.

DUCK WITH RASPBERRY SAUCE



Duck with Raspberry Sauce image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 1 serving

Number Of Ingredients 5

1 duck magret duck breast, with skin
1/2 cup orange juice
1 cup frozen raspberries
2 teaspoons butter
Salt and pepper, to taste

Steps:

  • Cut the duck skin (like tic tac toe). Cook duck on its skin in a saute pan ( low-medium heat )for about 20 minutes, until skin is crisp. Turn over and continue cooking 5 or 7 minutes more according to taste (rare, medium rare, etc.)
  • Remove fat from saute pan, add orange juice and 1 cup of frozen raspberries. Cook and let reduce until sauce becomes smooth. Strain, add butter, salt and pepper to taste. Slice duck, garnish with wild rice, vegetable of your choice and decorate with a few fresh raspberries.

PAN-SEARED DUCK BREASTS WITH RASPBERRY SAUCE



Pan-Seared Duck Breasts With Raspberry Sauce image

Provided by Molly O'Neill

Categories     appetizer

Time 30m

Yield Four servings

Number Of Ingredients 8

1 tablespoon olive oil
2 small boneless, skinless duck breasts
1 1/4 teaspoons kosher salt
Freshly ground pepper to taste
1/4 cup raspberry vinegar
1 cup fresh raspberries
1 large orange, sections cut from membranes
2 tablespoons heavy cream

Steps:

  • Heat the oil in a large, heavy skillet over medium-high heat. Add the duck breasts and sear for 5 minutes. Lower the heat to medium and cook for 3 minutes longer. Turn the duck over and cook for 3 minutes. Cover the pan and cook until the duck is tender and still pink in the center, about 4 minutes longer. Remove the duck from the pan, season with 1 teaspoon of salt and pepper to taste and keep warm.
  • Add the vinegar to the skillet and cook, scraping the bottom of the pan with a wooden spoon. Add two-thirds cup of the raspberries and the orange sections and cook for 3 minutes. Stir in the cream, remaining salt and pepper to taste. Cook for 1 minute.
  • Cut the duck into thin slices and fan them out onto four plates. Spoon the sauce over the duck, garnish with the remaining raspberries and serve immediately.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 384 milligrams, Sugar 6 grams

DUCK BREAST WITH BERRY SAUCE



Duck Breast with Berry Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

6 large boneless duck breast fillets, skin on
Salt and freshly ground black pepper
2 tablespoons oil
1/4 cup balsamic vinegar
1 cup red wine
1 cup chicken or duck stock
1/3 cup brown sugar
3 sprigs fresh rosemary
2 cups berries: blueberries, raspberries, or blackberries
2 tablespoons butter

Steps:

  • Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.
  • To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.

ROASTED DUCKLING IN RASPBERRY SAUCE



Roasted Duckling in Raspberry Sauce image

This is a BH&G recipe. Duck is a favorite of my dad's, and the raspberry sauce compliments duck well.

Provided by Berts Kitchen Witch

Categories     Duck

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 duckling
1/3 cup orange juice
1/4 cup chicken broth
2 tablespoons brandy
1 cup fresh raspberry
1 teaspoon sugar
1/3 cup seedless raspberry preserves
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1 tablespoon butter
1/4 cup walnuts (toasted & coarsely chopped)
1 teaspoon fresh sage (snipped)

Steps:

  • Preheat oven to 350°F.
  • Sprinkle the raspberries with 1 tsp sugar.
  • Rinse the duck well, inside and out.
  • Pat dry with paper towels.
  • Tie legs together with kitchen string.
  • Season the duckling with desired amount of salt and pepper.
  • Place the duck, breast side up, with the wing tips under the back, on the rack of a shallow roasting pan.
  • Prick the skin all over, generously, with a fork.
  • Roast the duck for 1&1/2 to 2 hours, until the legs move easily in their sockets (180°F internally).
  • Cover, and let stand for 15 minutes before carving.
  • Meanwhile, for the sauce, combine orange juice, broth, and brandy in a saucepan.
  • Bring to a boil.
  • Cook uncovered over med-high heat for 8-9 minutes.
  • Stir in 1/4 cup of the fresh raspberries, the raspberry preserves, ginger,allspice, and a dash of salt.
  • Simmer for 5 minutes, stirring occasionally.
  • Remove the saucepan from the heat, and stir in the butter, until it is melted.
  • Stir in the remaining raspberries, the walnuts, and the sage. Heat for 2 minutes.
  • Carve the duckling, and serve with the raspberry sauce.

DUCK BREASTS WITH RASPBERRY SAUCE



Duck Breasts with Raspberry Sauce image

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

Provided by Wynne

Categories     Duck Recipes

Time 50m

Yield 4

Number Of Ingredients 8

4 duck breast halves
2 teaspoons sea salt
2 teaspoons ground cinnamon
4 teaspoons demerara sugar
½ cup red wine
¼ cup creme de cassis liqueur
1 teaspoon cornstarch
4 ounces raspberries

Steps:

  • 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.
  • 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 : Calories 394.5 calories, Carbohydrate 15.2 g, Cholesterol 174.6 mg, Fat 9.9 g, Fiber 2.5 g, Protein 45.3 g, SaturatedFat 3 g, Sodium 1011.8 mg, Sugar 10.5 g

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