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Chicken, turkey & duck

Pan-Seared Duck with Raspberry Sauce
Ingredients
2 (7.5 to 8 oz.) pkgs boneless duck breast fillets with skin, thawed if frozen
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper
1/3 cup Taste of Inspirations Two raspberry jelly
3 tablespoons low-sodium chicken broth
1/2 teaspoon vanilla extract
1 teaspoon Balsamic vinegar
1/2 teaspoon reduced-sodium soy sauce
1/4 teaspoon dried thyme, crushed
1/4 teaspoon garlic powder
1/2 cup Raspberries, fresh
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Pan-Seared Duck with Raspberry Sauce

Pan-Seared Duck with Raspberry Sauce

Pan-Seared Duck with Raspberry Sauce
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:16 minutes
directions
1. Place duck breasts between two pieces of plastic wrap and pound to 1/2-inchthickness. Score the skin in a crisscross pattern (do not cut through to the meat). Sprinkle duck with salt and pepper on both sides. Heat a large nonstick skillet over medium-high heat until hot. Add duck to skillet, skin side down. Reduce heat to medium and cook until golden, about 5 to 8 minutes. Turn duck over and cook 5 to 7 minutes more until golden and the internal temperature measures 160 degrees on an instantread thermometer. Transfer to a plate andlet rest 10 minutes while you prepare the sauce. Be sure to save the juices that accumulate to add to the sauce.
2. In a small saucepan, combine fruit spread, broth, vanilla, vinegar, soy sauce, thyme, and garlic powder. Bring to a boil over high heat. Reduce heat and simmer 1 minute, whisking frequently. Remove from heat and let standwhile duck continues to rest.
3. Transfer duck to a cutting board. Stir any accumulated juices from the duck into the sauce. Reserve 8 to 12 raspberries to use as a garnish, and stir the rest into the sauce until well mixed. The sauce will thicken while standing and may be thinned with a little water if it gets too thick.
4. To serve, spoon sauce on 4 plates, then slice each breast into thin slices and transfer to the plates. Top with additional sauce if desired, and garnish each serving with 2 or 3 of the reserved berries.
Source: Hannaford fresh Magazine, January - February 2012

 
 
 
 
 
 
 
 
 
 
 
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