Ingredients

• 4- duck breast halves
• 2 tsp -sea salt
• 2 tsp- ground cinnamon
• 4 tsp - Demerara sugar
• 1/2 cup- red wine
• 1/4 cup- creme de cassis liqueur
• 1 tsp -cornstarch
• 4- ounces raspberries

How to Make Duck Breasts With Raspberry Sauce

• Preheat oven on broiler setting. Use a fork to score the duck breasts through the skin and fat but not all the way through to the meat. Heat a large, heavy skillet on medium high.
• Fry the duck breasts skin side down for about 10 minutes, until the skin browns and the fat runs out.
• Remove the breasts from the pan and pour off most of the fat.
• Return breasts to the pan, and fry skin side up for another 10 minutes.
• Remove breasts from pan, and allow it to rest on a baking sheet.
• Mix the sea salt, cinnamon, and Demerara sugar together and sprinkle over the skin of the duck breasts.
• Pour most of the fat out of the frying pan.
• Mix together the red wine, cassis, and cornstarch in a small bowl.
• Pour into the pan, and simmer for 3 minutes, stirring constantly until the sauce is thickened.
• Add raspberries and simmer for another minute until heated through.
• Broil the duck breasts skin side up for about a minute, until the sugar begins to caramelize.
• Slice the duck breasts thinly, pour a little sauce over the top, and serve warm.