Duck Breasts With Raspberry Sauce

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: French Recipe
Technique: Broil Recipe
Difficulty: Easy

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  • 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.