Pan Fried Duck with Raspberry Sauce
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serves:
4
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yield:
4 servings
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ready in:
50 mins
(20 mins
Prep
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30 mins
Cook)
Duck breasts are pan fried with a hint of cinnamon, then served with a raspberry sauce.
ingredients
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4 duck breast fillets
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2 teaspoons sea salt
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2 teaspoons ground cinnamon
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4 teaspoons demerara sugar
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2 teaspoons ground cinnamon
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100ml (4 fl oz) red wine
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4 tablespoons crème de cassis liqueur
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1 teaspoon cornflour
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100g (4 oz) raspberries
preparation method
- 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. Return breasts to pan, and fry skin side up for another 10 minutes. Remove and allow to rest on a baking tray.
- Mix the sea salt, cinnamon and demerara sugar together and sprinkle over the skin of the duck. Pour most of the fat out of the frying pan.
- 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.
- If you like you can grill the duck breasts skin side up, or pan fry them with the sauce until the sugar begins to caramelise, about 1 minute. Slice the duck breasts thinly, pour a little sauce over the top, and serve warm.