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Smoked Duck Breasts with Raspberry-Port Sauce

  • SERVINGS: 4
  • FAST

You can use fresh duck breasts in place of the smoked breasts called for below; cook them a little longer before serving with the intensely fruity sauce.

  1. 2 tablespoons unsalted butter
  2. 1 shallot, minced
  3. 1/4 cup ruby port
  4. 1/4 cup dry white wine
  5. 2 tablespoons seedless raspberry preserves
  6. 1 tablespoon raspberry vinegar
  7. 1 tablespoon Dijon mustard
  8. 1/2 cup raspberries
  9. Salt and freshly ground pepper
  10. Two 3/4-pound smoked duck breasts
  11. 1 teaspoon vegetable oil
  1. Melt 1 tablespoon of the butter in a medium saucepan. Add the shallot and cook over moderate heat, stirring frequently, until softened, about 2 minutes. Add the port and white wine and cook over moderate heat until the sauce is reduced to 2 tablespoons, about 7 minutes. Add the raspberry preserves, vinegar and mustard and whisk over low heat until smooth. Add the raspberries and cook, whisking gently to break up the berries. Whisk in the remaining 1 tablespoon of butter and season with salt and pepper; keep the sauce warm.
  2. Using a thin, sharp knife, make a crisscross pattern in the duck skin. Heat the oil in a large skillet. Add the duck breasts, skin side down, and cook over moderate heat until the skin is browned and crisp, 4 to 5 minutes; pour off the rendered fat as it accumulates in the pan. Turn the duck breasts and cook until the bottom is browned, about 2 minutes. Turn the duck again and cook over moderately low heat until most of the fat has been rendered, about 5 minutes longer; don't let the skin burn.
  3. Transfer the duck breasts to a cutting board and let them rest for 5 minutes. Thinly slice the duck on the diagonal and arrange on plates. Spoon the raspberry-port sauce all around the duck and serve.

Suggested Pairing

The intensely fruity, berry-sweet sauce that's served with the duck breasts suggests a rich Merlot-based red, with echoes of bright raspberry. Look one from Napa Valley or Bordeaux.

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