- 1 1/2 cups raspberries
- 1 large shallot, minced
- 1/2 cup dry red wine
- 2 teaspoons extra-virgin olive oil
- 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.