"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Elegant Raspberry Port Duck Breasts Recipe

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This recipe for Elegant Raspberry Port Duck Breasts, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Beutler
Added: Sunday, April 19, 2009


2 tbsp butter
1 shallot, minced
1/4 c port
1/4 c white wine
3 tbsp seedless raspberry preserves
1 tbsp balsamic vinegar
1 tbsp Dijon mustard
3/4 c raspberries
2 (3/4 lb) duck breasts
1 tsp olive oil

1. In a sauce pan, melt butter.
2. Add shallot and cook until soft and golden.
3. Add port wine and white wine and bring to a boil. Reduce down to about 3 tbsp, cooking around 8-10 minutes.
4. Reduce heat to low. Add preserves, vinegar, mustard, and 1/2 c raspberries. Whisk well, combining mixture and breaking up raspberries.
5. Add salt and pepper and whisk 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 oven. Roast duck for 5-6 minutes.
11. Remove skillet from oven and remove duck to a cutting board.
12. Let duck rest 5 minutes. Thinly slice duck on the diagonal.
13. Plate duck slices in a fan shape on each plate. Drizzle sauce around duck slices. Garnish with reserved raspberries.

Number Of Servings:
Number Of Servings:
Serves 4
Personal Notes:
Personal Notes:
Serve with wild rice or brown whole grain rice. Calories 499; fat 25.6g, sat 8.8g, mono 11.6g, poly 3.2g; chol 246mg; sodium 233mg; potassium 94mg; carb 16.6g; fiber 1.8g; protein 42.4.




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