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1
Place duck breasts skin side up on cutting board.
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2
With a very sharp knife, carefully make slits in skin at 1/2-inch intervals being careful not to pierce the meat.
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3
Season with salt and pepper.
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4
Heat large oven-proof skillet over high heat untl very hot.
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5
Preheat oven to 400u00b0F.
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6
Place duck, skin side down, in hot pan and sear until brown, about 3 minutes.
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7
Carefully turn over and cook 3 minutes longer.
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8
Transfer skillet to preheated oven and bake about 5 minutes, or until medium doneness.
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9
Remove from oven and place duck on serving platter. Cover with foil.
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10
Pour off all but 1 tablespoons of the duck fat from pan.
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11
Place pan over high heat and add shallots and garlic.
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12
Saute until starting to brown. Add sugar and saute one minute.
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13
Add balsamic vinegar and cook, stirring for 1 minute. Add chicken stock.
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14
Bring to a boil and stir in 1 cup frozen raspberries.
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15
Cook until warm and mash raspberries into sauce.
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16
Pour into a sieve, place over a bowl, and strain mixture, reserving sauce.
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17
Discard solids.
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18
Return sauce to pan, bring to a boil, and add remaining raspberries, stirring until warm.
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19
To serve, slice duck on the diagonal and drizzle with the sauce.
