Duck Breast Recipe with Raspberry Sauce

Ingredients

• 4 duck breast halves
• 2 teaspoons sea salt
• 2 teaspoons ground cinnamon
• 4 teaspoons demerara sugar
• 0.5 cup red wine
• 0.25 cup creme de cassis liqueur
• 1 teaspoon cornstarch
• 4 ounces raspberries

Instructions

1. Preheat your oven to the broil setting. Score the duck breasts through the skin and fat, being careful not to cut into the meat itself.
2. Heat a large, heavy-bottomed skillet over medium-high heat. Place the duck breasts skin-side down and cook until the fat is rendered and the skin achieves a beautiful golden-brown color, approximately 10 minutes. Remove most of the rendered fat from the pan. Return the duck breasts to the skillet, skin-side up, and continue to cook until they are firm and nearly cooked through, another 10 minutes. Transfer the duck breasts to a baking sheet. In a small bowl, combine sea salt, cinnamon, and demerara sugar; sprinkle the mixture evenly over the duck skin.
3. In a separate small bowl, whisk together red wine, crème de cassis, and cornstarch until the mixture is smooth. Pour this mixture into the skillet and simmer until it thickens, stirring constantly, about 3 minutes. Add the raspberries and simmer until they are heated through, approximately 1 minute.
4. Broil the duck breasts, skin-side up, until the sugar begins to caramelize, keep a close eye on it this happens fast (about 1 minute). Thinly slice the duck across the grain. Generously spoon the raspberry sauce over the sliced duck and serve immediately while warm.

Nutrition

• Calories: 395 kcal
• Fat Content: 10 g
• Fiber Content: 3 g
• Sugar Content: 11 g
• Sodium Content: 1012 mg
• Protein Content: 45 g
• Cholesterol Content: 175 mg
• Carbohydrate Content: 15 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g