Duck Breasts with Raspberry Sauce
Elevate your dinner table with this elegant Duck Breasts with Raspberry Sauce recipe—a gourmet dish that’s surprisingly approachable. Perfectly pan-seared duck breasts boast a crispy, golden skin and tender, juicy flesh, while a vibrant homemade raspberry sauce adds a tangy sweetness that complements the richness of the meat. The sauce is crafted with fresh raspberries, balsamic vinegar, and a touch of butter for a glossy finish, creating an irresistible balance of flavors. Ready in just 30 minutes, this refined dish is ideal for date nights, dinner parties, or any special occasion. Serve it alongside roasted vegetables or a simple salad for a restaurant-quality meal that’s sure to impress. With keywords like "duck breast recipe," "raspberry sauce," and "pan-seared duck," this stunning meal is a must-try for food enthusiasts everywhere!
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Recipe Information
Ingredients
- 2 pieces Duck breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil
- 1 cup Raspberries
- 2 tablespoons Sugar
- 1 tablespoon Balsamic vinegar
- 0.25 cup Chicken stock
- 1 tablespoon Unsalted butter
Instructions
Using a sharp knife, score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season both sides of the duck with salt and ground black pepper.
In a cold, oven-safe skillet, place the duck breasts skin-side down. Turn the heat to medium and let the fat render out slowly for about 8-10 minutes, or until the skin is crisp and golden-brown.
Flip the duck breasts over and sear the meat side for 1-2 minutes. Remove any excess fat from the pan, then transfer the skillet to a preheated oven at 400°F (200°C). Cook for an additional 6-8 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
Remove the duck breasts from the skillet and let them rest on a cutting board for 5 minutes, loosely covered with foil.
While the duck is resting, prepare the raspberry sauce. In a small saucepan over medium heat, combine the raspberries, sugar, balsamic vinegar, and chicken stock. Cook for 5-7 minutes, stirring occasionally, until the raspberries break down and the sauce thickens slightly.
Strain the raspberry sauce through a fine-mesh sieve into a bowl to remove the seeds, then return the sauce to the saucepan. Stir in the unsalted butter until the sauce is glossy.
Slice the duck breasts thinly and arrange them on plates. Drizzle the raspberry sauce over the duck, or serve it on the side. Enjoy your elegant and flavorful meal!
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 1099 mg | 48% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 17.3 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 45 mg | 3% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 573 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
