If you want to use frozen raspberries for this recipe allow them to thaw first
Prep Time
50 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Preheat oven on broiler setting. Use a fork 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. 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 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
