Pan roasted duck breasts with raspberry sauce recipe

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  • Ingredients
  • Meat and poultry
  • Poultry
  • Duck
  • Duck breast

Duck breasts are pan roasted with a hint of cinnamon, then served with a ruby red raspberry sauce.

188 people made this

IngredientsServes: 4

  • 4 duck breast fillets
  • 2 teaspoons sea salt
  • 4 teaspoons demerara sugar
  • 2 teaspoons ground cinnamon
  • 100ml (4 fl oz) red wine
  • 4 tablespoons crème de cassis liqueur
  • 1 teaspoon cornflour
  • 100g (4 oz) raspberries

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Use a knife to score the duck breasts through the skin and fat but not all the way through to the meat.
  2. 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.
  3. Mix the sea salt, cinnamon and demerara sugar together and sprinkle over the skin of the duck. Return breasts to pan, and fry skin side up for another 10 minutes, or until desired doneness. Turn over once and sprinkle with more of the sugar mixture, and cook 1 minute more. Remove breasts from pan and allow to rest.
  4. 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.
  5. Slice the duck breasts thinly, pour a little sauce over the top, and serve warm.


Alternatively, you can grill the duck breasts skin side up with the sugar mixture sprinkled over top until the sugar begins to caramelise, about 1 minute.


Pan roasted duck breasts with raspberry sauce

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Reviews & ratingsAverage global rating:(58)

Reviews in English (41)

I cooked this for my fiancee's birthday recently and it was absolutely delicious, we both loved it. This was the first time I have ever cooked duck breast or made a sauce of any kind, the recipe was very easy to follow and the results were perfect, and that is coming from a complete novice. I highly recommend trying this-17 Oct 2011

First time I have cooked duck with raspberry sauce and found that it is better than duck with orange. Shall certainly add this to my recipe book.My husband who doesn't like sweet with meat cleared his plate.-18 Feb 2011

Very tasty recipe, I loved the contrast of the sea salt, cinnamon and sugar on the duck, and the raspberries really top it off beautifully.-27 Mar 2010

Duck With Raspberry Sauce

Duck might technically be a bird, but it’s a lot more like red meat than it is like chicken or turkey, which makes it perfect for this sweet raspberry sauce cut with a bite of balsamic vinegar. The thick cap of fat in a skin-on duck breast might otherwise be a little overwhelming, but the sauce gives you enough of a flavor contrast that it just ends up being rich and delicious: if you’re trying to get a little more healthy fat into your diet, this is a recipe to save.

In terms of fat quality, duck really does beat out chicken: it’s mostly monounsaturated fat, with some saturated and fairly little PUFA. And if you don’t quite want all the fat on the breasts (it can really end up being a lot of fat), you could always trim some of it off and save it to render for roasting vegetables or cooking other things.

This would be a great recipe to serve with some roasted (or grilled) asparagus, or anything else quick and light. There’s already a lot going on with the duck breasts, so think of it as a bonus: no need to spend a lot of time and effort cooking a fancy side.

Pan Roasted Duck Breast with Raspberry Sauce

Use a knife to score the duck breasts through the skin and fat but not all the way through to the eat. Heat a large heavy frying pan on medium. Fry the duck breasts skin side down, until the skin browns and fat is released (for about 10 mins). Remove the breasts from the pan and pour off most of the fat.

Mix the sea salt, cinnamon and demerara sugar together and sprinkle over the skin of the duck. Return breasts to pan and fry skin side up for about 10 minutes (unless you like it pinker). Turn over once and sprinkle with more of the sugar mixture and cook 1 minute more.

Remove breasts from the pan and allow to rest. Mix together the red wine, raspberry vinegar and cornflour in a small bowl. Pour into the pan and simmer for 3 minutes, stirring constantly until the sauce is thickened. Add the raspberries and simmer for another minute until heated through. Slice the duck breasts thinly, pour a little sauce over the top and serve warm.

    1. Put a large shallow flameproof roasting pan in middle of oven and preheat to 400°F.
    2. Pat duck dry and trim off any excess fat. Score skin in a crosshatch pattern at 1/2-inch intervals with a sharp knife, then season with 1 tsp salt and 1/2 teaspoon pepper (total). Roast, skin side down, in hot pan until an instant-read thermometer inserted diagonally into center registers 125°F, 20 to 25 minutes.
    3. Turn on broiler. Turn duck skin side up. Broil 4 to 6 inches from heat until golden brown, about 2 minutes. Transfer duck to a cutting board and let rest (skin side up) 10 minutes.
    4. While duck rests, pour off all but 1 tablespoon fat from pan, then add shallots and garlic and saué over medium-high heat until golden brown, about 2 minutes. Add sugar and cook, stirring, until dissolved. Stir in vinegar, scraping up brown bits. Add demi-glace and bring to a simmer. Stir in half of raspberries.
    5. Force sauce through a fine-mesh sieve into a small saucepan, discarding solids. Skim off excess fat. Over low heat, swirl in butter. Remove from heat and add remaining raspberries.
    6. Slice duck and serve with sauce.

    I feel rather uncomfortable, I have just eaten (or rather wolfed down) half a maigret. It was delicious!! I did the whole thing in a frying pan, having cut the maigret into slices. Otherwise I followed the recipe, except for adding more raspberry vinegar. I used Fond de Veau. The sauce was thick and delish. It would be excellent for any game. I only had frozen raspberries - no problem for the cooking or for adding to the sauce at the end. Here in France maigret is very cheap. I thought and of course I may be wrong, that the term "maigret" can only be used for the breast of Fat Ducks (foie gras ducks). I am an ex-producer of the same.

    Wow - this one just didn't work for me. The duck came out over-done, having reached over 135 to 145 at the 20 minute point. Sauce, while flavorful, was thin. Just not worth the effort.

    An amazing recipe that I keep coming back to for my boyfriend who is totally nuts about duck. Here's what I do differently: make just enough duck meat for two (about 1 lb duck breast), but make 8 servings of sauce (left over to be used later). Use only 1/4 cup raspberry vinegar rather than 1/3 like a previous reviewer recommended. The rasp. vin. is an expensive brand found at wholefoods which looked like it was on the sweeter side. Make sure to reduce the vinegar sauce enough. Skip the sauce-straining part. The demiglace, the More Than Gourmet brand, Demi Glace Gold (veal & beef stock), can be found at Whole Foods or Fairway--the size I got was less than $10. It's in concentrated form so I dilute it before using. Next time I'm going to try to totally cook the breast on the pan and not from pan to oven to broiler or whatever-- too confusing. I cook the meat medium rather than rare and it does not affect the juiciness or tenderness of the meat.

    Wonderful change of pace for Christmas dinner. Found it cheaper by far to buy whole ducks and have them butchered. For the price of the pre-packaged,frozen breasts, I got fresh breasts, plus legs frozen for future confit and wings and necks/backs for a great stock. (Forget specialty -magret- ducks though. everyone in this area just carries "duck". less lean variety allows for higher finished temperature) Lucky enough to find the Dɺrtangnan Demi-glacé at a specialty grocer (shipping costs would have put it out of reach). A good quality raspberry balsamic added the perfect amount of tartness to cut through the "fattiness" of the duck.

    Amazingly simple and superbly delicious. Splurge on the demi-glace and be sure to reduce the sauce a bit. Side note - We added figs to the sauce because they are so delicious and in season at the moment. Loved it!!

    As 4 duck breast would have cost me $56, and I was only cooking for my husband and 2 kids, I skipped the breast and did duck legs @ a fraction of the cost. 2 duck legs were about $6. I shortened the cook time (still following the internal temp- about 15 minutes- and broiling time). O/w made the same. Kids and husband loved it. and so did my wallet! Will make again. Sauce is good for many adventures.

    I made this for an anniversary dinner. The sauce is deceptively simple, but it wouldn't work without the demi-glace. I used a tub of Demi-Glace Gold that you may be able to find at the grocery store or online. You have to reconstitute it with water. I also used white balsamic and found out at the last minute that we were out of butter. This sauce was delicious and I think it would pair well with other proteins. pork, chicken, perhaps even venison. Expensive, but worth it.

    This is a truly spectacular dish! I roasted a whole duck for presenation (time intensive but rewarding) and served the sauce on the side. I wouldn't change a thing, next time I'll probably just do the breasts. It's a bit elaborate for a weeknight, but if you're looking to floor dinner guests or a boyfriend on his birthday (in my case) this is a great way to do it. I can't wait to have this again.

    delicious and surprisingly easy to make. works well with half the duck too.

    An excellent recipe, I highly recommend using the Duck and Veal Demi-Glace from Dɺrtagnan, it's only $4.99 for a 6.5 oz. size on their web-site. and sear in cast-iron skillet on stove top and then crisp skin in broiler right before serving.

    Having the good fortune of finding family in France, I vowed, during my visit last year, to cook for them when the moment seemed right. Planning to make a roasted duck, I panicked slightly when all I could find was sliced duck breast! This recipe saved me, although I did prep 24 hours in advance with a marinade of water, brandy, salt and garlic cloves. The fat, sugar and vinegar combo was a debacle on first run through. I ended up, instead, with a side of reduced red wine, demi-glace, fat and pinch of sugar as a plate dressing. The amazing raspberries were left virginal until consumed - yum!

    Forgot to mention I used alot less vinegar than recommended, and be careful, as easy to overcook.

    I am a little surprised that this easy recipe hasn't received more reviews. Must be the demi-glace! I couldn't bring myself to pay $30 for demi-glace so bought $6 worth of veal bones and made my own. very easy but takes hours of unattended simmering. Used 8-10 oz duck breasts. There is alot of fat so you need more weight than you would think. I used fresh Lac Brome Lake duck breast that were excellent. Procured thru Mayflower Poultry in Cambridge MA.

    Okay, I cooked this on New Year's so maybe the prosecco was getting to me, but in case any if you are as dumb as me, you will want this recipe to state heat the pan up to 400, then cook the duck in the hot pan only---i.e. not in the oven at 400 for 20 minutes. I know that duck needs a low heat but I was thrown by the way this recipe was written--and I have multiple degrees, but apparently I still can understand nuance. Anyhow, the sauce was delicious, and I served it with panfried potato cakes. I will make this again, properly.--or confit with all my fat!

    This was a recipe I made for our girls gourmet club night.. it was amazing! I used white balsamic vinager and got demi glace from a good butcher shop for only $8. Will add this to the list of special dishes

    I made the sauce to accompany a whole roast duckling as the raspberries seemed a fresh take for duck sauce. I found this sauce recipe calls for too much vinegar. I would suggest 1/4 cup raspberry vinegar and make sure to use a fine one that is on the sweet side.

    I made this for a group of 4 last night, and the only difference was that we used one whole duck instead of all breasts, and I cut up and deboned the duck myself. The raspberry sauce was absolutely perfect, and everyone was incredibly impressed with the result. Demi-glace is very expensive ($29 for 10.5oz at Williams-Sonoma) to purchase so it is not a recipe I would make often, but it was fantastic.

    Really great duck recipe. And so easy (which you would never guess when eating). The sauce is a bright and tasty complement to the rich meat flavors of the duck. This is the best duck recipe I've made (beats the duck with cherry sauce and duck with lingonberry sauce, both of which are accessible through this site, forks down. ). Only suggestion is to cook it to a slightly lower temperature if you want medium rare. 125 degrees resulted in meat that was cooked through and only very slightly pink.

    Made this recently and it was surprisingly easy and really wonderful. It was my first attempt at duck and was surprised how easy it was! I really liked that the sauce was lighter than I expected. I made this with the simmered fingerling potatoes and the combination was great.

    This was outstanding. Easy to make and the sauce has a tangy sweetness, not the cloying sweetness that sauces for duck can sometimes have.

    Seared Duck Breasts with Raspberry-Balsamic Sauce

    I love duck. I finally found a good source for breasts so I will be making them more often for entertaining and special occasions. This duck breast recipe is quick and relatively easy, especially if you use a bulb baster to remove the fat from the pan as the duck cooks, as described in the notes below. I use Muscovy duck, which is less fatty and meatier than other ducks, but other breeds, such as Long Island or magret can be used.

    • 4 boneless duck breast halves with skin, about 1-3/4 pounds total
    • Salt and pepper to taste
    • 1/2 cup balsamic vinegar
    • 1/2 cup raspberry natural fruit spread (not jelly or jam)
    • 2 teaspoons fresh marjoram leaves ( or 1 teaspoon dried leaves)
    • 1 teaspoon chopped fresh sage ( or 1/2 teaspoon dried rubbed)
    • 3 tablespoons duck/veal demi-glace (or chicken broth, see notes below)

    Pat duck dry with paper towels. Score the skin with a knife in a crisscross pattern, being careful not to penetrate the flesh. Season both sides with salt and pepper. Heat a large heavy skillet over high heat until very hot. Add the breasts, skin side down and immediately reduce to medium-low. Cook for about 15 minutes, until the skin is dark brown and most of the fat has rendered, reducing heat if necessary to prevent burning (see notes below). Turn the breasts and cook on the other side for about 2 minutes. Remove to a carving board and let rest for about 5 minutes. (Duck will continue to cook while resting. It is best if cooked no more than medium. Unlike chicken or turkey, duck is safe and tastes best when still slightly pink.)

    Meanwhile, make the sauce. Remove all but a thin coating of fat from the skillet. Place over medium-high heat. Add the vinegar and fruit spread. Bring to a boil and cook until reduced by half, about 2 minutes. Add the herbs and the demi-glace. Stir until bubbly. (If using broth, boil until reduced by about half.) Cut breasts on the diagonal into slices. Place on individual plates and spoon sauce on top. Serve immediately.

    Notes: While the duck cooks, the fat will render out into the pan. You must remove it periodically and the easiest way is with a bulb baster. However, you can use a large spoon or simply pour it off, being careful not to let the breasts fall out of the pan. If desired, save the fat for other uses. The first time I made this dish, I used a duck and veal demi-glace that I purchased from the same source as the duck breasts. It is very good and, though pricy, a little goes a long way and extra stores well in the refrigerator or freezer. However, since I do not always have it on hand, I usually use homemade or low-sodium chicken broth, about one-half cup, and let the sauce reduce longer.

    Smoked Duck Breasts with Raspberry-Port Sauce

    Melt 1 tablespoon of the butter in a medium saucepan. Add the shallot and cook over moderate heat, stirring frequently, until softened, about 2 minutes. Add the port and white wine and cook over moderate heat until the sauce is reduced to 2 tablespoons, about 7 minutes. Add the raspberry preserves, vinegar and mustard and whisk over low heat until smooth. Add the raspberries and cook, whisking gently to break up the berries. Whisk in the remaining 1 tablespoon of butter and season with salt and pepper keep the sauce warm.

    Using a thin, sharp knife, make a crisscross pattern in the duck skin. Heat the oil in a large skillet. Add the duck breasts, skin side down, and cook over moderate heat until the skin is browned and crisp, 4 to 5 minutes pour off the rendered fat as it accumulates in the pan. Turn the duck breasts and cook until the bottom is browned, about 2 minutes. Turn the duck again and cook over moderately low heat until most of the fat has been rendered, about 5 minutes longer don't let the skin burn.

    Transfer the duck breasts to a cutting board and let them rest for 5 minutes. Thinly slice the duck on the diagonal and arrange on plates. Spoon the raspberry-port sauce all around the duck and serve.

    Gordon Ramsay's pan-fried duck breast with spiced orange and cranberry sauce

    There&rsquos few things better in life than a perfectly seared, sliced duck breast. And this Gordon Ramsay dish is no different.

    duck breasts, around 225g each

    Sea salt and freshly ground black pepper

    Finely grated zest and juice of 1 orange

    cranberry or redcurrant jelly, to taste

    1. Lightly score the skins of the duck breasts with a sharp knife. Using a pestle and mortar, grind the juniper berries, caraway seeds, allspice, one teaspoons of salt and a few grinds of pepper to a powder. Rub the spice mix all over the duck breasts and leave to stand for about 10 minutes.
    2. Lay the duck breasts, skin side down, in a dry heavy-based large frying pan and gradually turn up the heat. Fry for five to 10 minutes, until most of the fat has rendered and the skin is golden brown.
    3. Turn the duck breasts over and lightly brown the other side for a couple of minutes, or until they feel slightly springy when pressed. Remove from the pan and leave to rest in a warm place while you make the sauce.
    4. For the sauce, pour off excess fat from the frying pan and place over a high heat. Pour in the port, stirring to deglaze, and let bubble for a minute. Add the remaining ingredients, except the butter, and bring to the boil. Let bubble until the liquid has reduced by two-thirds and thickened to a syrupy consistency. The cranberries should be very soft squash a few with a wooden spoon, leaving the others whole.
    5. Add any juices from the resting duck. Taste and adjust the seasoning and add a little more jelly if desired. Finally, add the butter and shake the pan to incorporate it as it melts.
    6. Slice the duck breasts on the diagonal and fan them out on warmed serving plates. Spoon the sauce around the duck and serve with parsnip purée and creamed cabbage with thyme, if you like.

    There&rsquos few things better in life than a perfectly seared, sliced duck breast. And this Gordon Ramsay dish is no different.

    Whether it&rsquos an alternative Sunday roast choice to standard chicken, a romantic meal for two or you&rsquore throwing a dinner party the satisfyingly succulent texture of pan-fried duck will see you coming back to this recipe time and time again.

    Drizzle with a fruity orange and cranberry sauce to compliment the richness of the meat, and serve with parsnip purée and creamed cabbage with thyme.

    Gordon recommends that you buy either Gressingham or Barnaby duck breasts &ndash both breeds are prized for their superlative flavour. For convenience, the sauce can be made in advance and reheated just before serving.

    Seared Duck Breasts with Raspberry-Honey Glaze

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    This recipe for seared duck breast makes a fast and easy weeknight dinner or a fancy, yet stress-free, dinner party entrée. Score the skin on boneless duck breasts to help the fat render out, then sear the breasts until crispy and golden brown. Set the duck aside to rest, and simmer some of the tasty pan drippings with honey and fresh raspberries for a sweet-tart glaze. Serve with a wild rice or French green bean salad.

    Duck Breasts with Raspberry Sauce

    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, until the sugar begins to caramelize, about 1 minute. Slice the duck breasts thinly, pour a little sauce over the top, and serve warm.


    Step 1: Bring the duck to room temperature and salt the skin side. Heat a saute pan to medium-high and cook the duck, skin side down, for about five minutes. If your pan is hot enough it’ll start sizzling right away. If it starts smoking, turn the heat down.

    Step 2: Turn the duck over and sprinkle the browned skin with the cinnamon sugar. Turn over one more time, after the bottom has been sealed.

    Step 3: Transfer the duck to the oven for 8-16 minutes and saute the chopped shallot in the remaining duck fat (pour out any excess first).

    Step 4: Deglaze the pan with the contents of the Just a Splash sachet, and add the chicken stock and thyme leaves. Reduce heat and simmer to reduce.

    Step 5: Add the raspberries and heat through.

    Step 6: Remove the pan from the heat, stir in the butter and serve the sauce with the thickly sliced duck breasts.

    I like my pan-seared duck served with rice and a lightly cooked seasonal green, such as asparagus or rainbow chard. Truth be told, I can be a bit lazy when it comes to cooking, and I like to use those ready-cooked rice sachets – pictured: long grain and wild rice. My husband is the rice-maker in our house he makes the lightest and fluffiest rice, but if I’m cooking it’ll usually be from a sachet. All my effort goes into the main dish.

    Pan-fried asparagus, also pictured, is one of my favourite sides for duck and steak. To make this I simply heat a little oil in a non-stick pan, pop the asparagus in and sprinkle liberally with sea salt. Then, I mostly ignore it, turning the spears once or twice if I remember, while I serve up the rest of the dish. By the time I’m done plating everything the asparagus is lightly cooked with a gorgeous crunch and texture.

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    Watch the video: AmeriQue- Smoked Duck Breasts with Raspberry Sauce (January 2022).