Rating: 4 stars
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  • 5,481 Ratings
Marcia Kiesel
August 2010

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Recipe Summary

active:
30 mins
total:
1 hr
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Suggested Pairing

Duck in a raspberry sauce is a classic pairing with Pinot Noir, which has deep berry flavors.

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