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Pan-seared Duck Breasts with Raspberries

Rosa Ross | September 7, 2016

This meal of duck breasts, cooked until golden brown in a cast iron skillet and topped with fresh raspberries in a perfectly sweet sauce, is quick and delicious. It makes a lovely spring dinner when served with fresh, herbed green beans and roasted red potatoes.

Level
Intermediate
Prep Time
10 minutes
Cook Time
10-12 minutes
Serves
4
Cook it With Our
raspberry duck breast

Ingredients

  • 2 whole (4 halves) skin-on, boneless duck breasts (about 1/2 pound each)
  • Salt and freshly ground black pepper
  • 1 pint fresh raspberries or pitted sweet or sour cherries, depending on what's in season
  • 2 tablespoons raspberry vinegar
  • 1/2 teaspoon sugar

Directions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Score the duck skin in a diamond pattern and sprinkle the breasts with salt and pepper. Place the breasts, skin side down, in a 12 Inch Skillet. Set the skillet over medium heat and cook until the skin is golden brown. Carefully pour off as much of the fat as possible and refrigerate in a tightly covered container for a future use (like browning potatoes).
  3. Turn the breasts over, skin side up, and place the skillet in the oven. Cook the duck to your desired degree of doneness, 8-10 minutes for medium rare. Transfer the duck breasts to a warm platter to rest at least 5 minutes. The breasts may then be sliced or left whole to serve.
  4. Meanwhile, return the skillet to medium heat, add the raspberries, and cook just until they are beginning to burst, about 1 minute or less, depending on their ripeness. Sprinkle them with the vinegar and sugar and toss to blend. Add a little water to deglaze the pan, scraping up the tasty browned bits from the bottom of the skillet. Pour over the duck breasts to serve.
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Contributed By: Rosa Ross
Rosa Ross is the chef/owner at Scrimshaw restaurant in Greenport, New York. 

 

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