Duck Breasts with Raspberry Sauce

Serves four.

Plagiarized from:
http://maindish.allrecipes.com/az/dckbrstswithrspbrrysc.asp

Made Xmas day 2002.
A fairly basic/standard prep, easy, quick.
Removed from heat when internal temperature was 125F:
was medium rare, pink/red; could have been a little more rare.
Two duck breast halfs was plenty for two people, with side dishes.
This goes quickly so do mis-en-place with both dry and wet goods.

4		duck breast halves
2	tsp	sea salt
2	tsp	cinnamon, ground [too much, maybe try lemon zest, ginger?]
4	tsp	demerara sugar [brown sugar would work]
1/2	cup	red wine
1/4	cup	creme de cassis liqueur [we used kirshwasser + bitter orange]
1	tsp	cornstarch [probably can omit, a bit thick]
4	ounces	raspberries

Preheat oven on broiler setting.

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 skillet on medium high. Fry the duck breasts skin
side down, until the skin browns and fat runs out, about 10 minutes.
It would be hard to overcook this side because of the protective layer
of fat.  We used Medium on our 15KBTU burner.

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 or
so, until internal temperature reaches 120F to 125F, rare to medium rare.

Remove breasts from pan and allow 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, until the sugar begins to
caramelize, about 1 minute.  Remove.

Slice the duck breasts thinly, pour a little sauce over the top, and
serve warm.


$Id: duck_breast_raspberry_carmelized,v 1.2 2002/12/30 15:30:19 chris Exp $