Elegant Raspberry Port Duck Breasts

"This is a very nice recipe for an elegant dinner party. You may also half the recipe for a romantic dinner for two. Cooking the duck breast with these directions is fail proof and comes out perfect each time. The sauce is a very nice compliment to the duck. I have used regular duck breasts or a smoked duck breasts. Each has turned out nicely. I like to serve this dish with wild rice. It is the perfect compliment to the dish."
 
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Ready In:
45mins
Ingredients:
10
Serves:
4-5
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ingredients

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directions

  • In a sauce pan, melt butter.
  • Add shallot and cook until soften and golden.
  • Add port wine and white wine and bring to boil. Reduce down to about 3 tbsp, cooking around 8-10minutes.
  • Reduce heat to low. Add preserves, vinegar, mustard and 1/2 cup raspberries. W isk well, combining mixture and breaking up raspberries.
  • Add butter, salt and pepper, and w isk to combine. Keep warm.
  • Score Duck breasts in diagonals on fat side.
  • In heavy, large skillet over high heat, add oil.
  • Place duck breasts, fat side down, and cook over high heat for 10 minutes (careful it will splatter).
  • Turn duck breast over and cook for 2 minutes.
  • Remove skillet from stove and place in a preheated 450 degree oven. Roast duck for 5-6 minutes.
  • Remove skillet from oven and remove duck breast to cutting board.
  • Let duck rest for 5 minutes. Thinly slice duck on the diagonal.
  • Plate duck slices in a fan shape on each plate. Drizzle sauce around duck slices. And garnish with reserved raspberries.

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RECIPE SUBMITTED BY

2012: This Expat has just moved back home to the good ole USA after living 8 years in the Netherlands. I feel blessed to have such a wonderful family, and many long-time friends, around the world. Now I am making a new life in my new state, Arizona, with lovely new friends, that I am adding to my life and table. As always, cooking remains a constant passion that brings joy to my life and I have re-started my aviation career, another life long passion. As the old old saying goes, and no truer words have been spoken..... Good food, good wine, family and friends truly are the spice of life! Cheers. Whilst living in the Netherlands, it was a big adjustment in country, culture and weather. A great experience to live abroad. You learn so much and it helps make you a more rounded person who appreciates difference. I love to cook and I believe it is in my genetic makeup. I started as a small child helping my mother in the kitchen. She was a fabulous cook and delighted in baking. My grandfather was a baker by trade and made fabulous baked goods. I acknowledge, though I bake well, it just does not bring me joy. I love to cook multi course dinners. I grew up with mostly Spanish and Italian cuisines, taught to me by my mother, aunts and cousins. I am fortunate enough to still have, 4 generations of family still living in Spain! I love visiting my family in Spain. I sit in their Spanish kitchens and watch all the women cook, listening intently, watching closely as to how they make those fabulous dishes. I grew up in Florida, surrounded family and extended family members. I was always in one kitchen or another, listening, helping, & learning about all those cuisines and the different languages being spoken! Mealtime was always a celebration with lots of family, friends, food, and wine. Mom's saying was 'the more the merrier'. I do try to replicate this tradition in my life now. Cooking and meal time is truly a celebration of love and togetherness. I enjoy having family and friends, from around the world, over for a dinner. They are invited anytime and I try to carry on the my mother's motto 'the more the merrier'. Though many of the women, who were so inspirational to me, have now passed on, they live forever within my heart and in the recipes that I lovingly cook today. I try to follow those wonderful traditions, they taught me and keep them alive in my home. My mother will always be the voice in my head and heart. She was a truly fabulous role model and I miss her dearly. My career in aviation now spans 38 years. Working in the aviation industry so long, one becomes a airline 'nomad'. I have lived in 5 different states (Florida, Minnesota, California, Nevada and now Arizona) and now have a country in Europe. While living in different cities, one of my favorite hobbies has been taking cooking classes from different cooking schools. I adore learning different types of cuisine and having themed dinners in my home. To name a few classes I have taken Spanish, French, Italian, Greek, Mexican, 3 types of Chinese, Thai, Swedish and American Bistro classes. It is lovely to learn so much about a country and culture through their cuisines! Life has given me one fabulous ride, and I have so many recipes from around the world to prove it! Cheers !!
 
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