Pan-Seared Duck Breast with Raspberry Coulis
Since I had a few people ask me about this recipe the other day on my meme post, I decided I'd go ahead and share the recipe with everyone. =) This isnt something we've had any time recently.. but coincidentally, the meal pictured here we had exactly one year ago today.
This is, by far, one of my favorite dishes.
* 4 duck breasts
* 2 teaspoons sea salt
* 2 teaspoons ground cinnamon
* 2 teaspoons sugar
* 1/2 cup red wine
* 1/4 cup Chambord liqueur
* 1 teaspoon cornstarch
* 6-12 fresh raspberries, pureed with a tsp of lemon juice
1. 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.
2. Heat a small amount of butter in 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, turn 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 sugar together and sprinkle over the skin of the duck breasts. Pour most of the fat out of the frying pan (reserve for frying new potatoes).
3. Mix together the red wine, Chambord, 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.
4. 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.