Pan-Seared Duck Breasts With Raspberry Sauce

By Molly O’Neill

Published June 1, 1996

Total Time
30 minutes
Rating
4(74)
Comments
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Ingredients

Yield:Four servings

  • 1 tablespoon olive oil

  • 2 small boneless, skinless duck breasts

  • 1 ¼ teaspoons kosher salt

  • Freshly ground pepper to taste

  • ¼ cup raspberry vinegar

  • 1 cup fresh raspberries

  • 1 large orange, sections cut from membranes

  • 2 tablespoons heavy cream

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

10 grams carbs; 56 milligrams cholesterol; 173 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 9 grams fat; 3 grams fiber; 384 milligrams sodium; 13 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oil in a large, heavy skillet over medium-high heat. Add the duck breasts and sear for 5 minutes. Lower the heat to medium and cook for 3 minutes longer. Turn the duck over and cook for 3 minutes. Cover the pan and cook until the duck is tender and still pink in the center, about 4 minutes longer. Remove the duck from the pan, season with 1 teaspoon of salt and pepper to taste and keep warm.

  2. Step 2

    Add the vinegar to the skillet and cook, scraping the bottom of the pan with a wooden spoon. Add two-thirds cup of the raspberries and the orange sections and cook for 3 minutes. Stir in the cream, remaining salt and pepper to taste. Cook for 1 minute.

  3. Step 3

    Cut the duck into thin slices and fan them out onto four plates. Spoon the sauce over the duck, garnish with the remaining raspberries and serve immediately.

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Ratings

4 out of 5
74 user ratings
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Comments

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Robert D.

I love raspberries and oranges together. However, I think this would have been tastier if a white or red balsamic reduction was incorporated into the sauce to give it more body and complexity. Your thoughts?

Marqua1

It was just ok. Don't buy any of these ingredients specifically to make this recipe. The sauce is particularly visually unappealing.

Lisa

I didn’t have raspberries or raspberry vinegar, so I used strawberries and balsamic vinegar. It is delicious!

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