About this recipe:Duck breasts are pan roasted with a hint of cinnamon, then served with a ruby red raspberry sauce.
4 duck breast fillets
2 teaspoons sea salt
4 teaspoons demerara sugar
2 teaspoons ground cinnamon
100ml (4 fl oz) red wine
4 tablespoons crème de cassis liqueur
1 teaspoon cornflour
100g (4 oz) raspberries
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:30min › Ready in:50min
Use a knife to score the duck breasts through the skin and fat but not all the way through to the meat.
Heat a large heavy frying pan on medium high. Fry the duck breasts skin side down, until the skin browns and fat is released, about 10 minutes. Remove the breasts from the pan, and pour off most of the fat.
Mix the sea salt, cinnamon and demerara sugar together and sprinkle over the skin of the duck. Return breasts to pan, and fry skin side up for another 10 minutes, or until desired doneness. Turn over once and sprinkle with more of the sugar mixture, and cook 1 minute more. Remove breasts from pan and allow to rest.
Mix together the red wine, crème de cassis and cornflour 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.
Slice the duck breasts thinly, pour a little sauce over the top, and serve warm.
Alternatively, you can grill the duck breasts skin side up with the sugar mixture sprinkled over top until the sugar begins to caramelise, about 1 minute.
I cooked this for my fiancee's birthday recently and it was absolutely delicious, we both loved it. This was the first time I have ever cooked duck breast or made a sauce of any kind, the recipe was very easy to follow and the results were perfect, and that is coming from a complete novice. I highly recommend trying this - 17 Oct 2011
First time I have cooked duck with raspberry sauce and found that it is better than duck with orange. Shall certainly add this to my recipe book.My husband who doesn't like sweet with meat cleared his plate. - 18 Feb 2011