- 4 duck breast portions
- 240g raspberries
- 2 tbsp. red wine vinegar
- ½ cup wine
- ½ cup duck stock
- Pinch salt
- Salt and freshly ground pepper
- Using the tip of a small sharp knife score the skin neatly and evenly about 6 times to allow excess fat to escape.
- Heat a suitable pan.
- Lightly season duck portions with a little salt and ground pepper.
- When the pan is hot, place the breasts skin side down and cook for a couple of minutes until skin begins to turn brown, then turn over.
- Place into a hot oven 220°C to 230°C for approximately 8 to 9 minutes.
- When cooked remove from pan and keep warm. This will allow the duck to rest and juices to settle.
- Lightly dab the duck breast with a kitchen towel to remove any excess fat.
- If you want the skin crisper. Place under a hot salamander and dab again with a kitchen towel.
- Pour off the fat from the pan (keep this for roasting your potatoes).
- Deglaze the pan with red wine vinegar and wine and reduce.
- Reserve a few raspberries for garnish and add the rest to the pan with the sugar and stock. Bring to the boil and reduce down.
- When you are happy with the consistency and taste, strain through a sieve and spoon a portion onto the serving plate.
- Place the whole or sliced breast on top of the sauce and serve with roasted potatoes.
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