4 Pekin duck breasts, skin scored in a crosshatch pattern
Salt and freshly ground pepper
1/4 cup water
2 teaspoons honey
3 tablespoons cold unsalted butter, cut into tablespoons
1 teaspoon chopped thyme
In a baking dish, mash 1/2 cup of the raspberries. Stir in the minced shallot, 1/4 cup of the red wine and the olive oil. Add the duck breasts and turn to coat. Turn the breasts skin side up, cover and refrigerate for 30 minutes.
Scrape the marinade from the duck breasts into the remaining marinade and reserve. Pat the duck breasts dry, season them with salt and pepper and set them in a large skillet, skin side down. Cook over moderately high heat for 1 minute. Reduce the heat to low and cook until the skin is well browned, about 6 minutes. Turn the duck breasts and cook until medium-rare, about 3 minutes longer; transfer to a carving board and let rest for 5 minutes.
Discard the fat from the skillet. Add the remaining 1/4 cup of red wine and boil until reduced by half. Add the reserved marinade and the water and simmer over moderate heat until the sauce is slightly reduced, about 5 minutes. Strain the sauce into a small saucepan and whisk in the honey and butter. Add the thyme and season with salt and pepper.
Thickly slice the duck breasts crosswise on the diagonal and transfer to plates. Spoon the red wine sauce around the duck, scatter the remaining 1 cup of raspberries on top and serve.
Duck in a raspberry sauce is a classic pairing with Pinot Noir, which has deep berry flavors.