Pan-fried Smoked Duck Breast with Raspberry Vinaigrette

1. 1

   For the duck:

2. 2

   Pierce duck skin all over with a folk.

3. 3

   Place breasts skin-side down in a heavy skillet.

4. 4

   Heat over medium heat until the skin is crisp.

5. 5

   Brush with raspberry vinegar before removing from the skillet.

6. 6

   For the raspberry vinaigrette:

7. 7

   Combine all ingredients except cornstarch in saucepan and bring to a boil.

8. 8

   Mix 1 tablespoon cornstarch and 2 tablespoons water and add to the mixture to thicken.

9. 9

   Add 1/4 cup of raspberries.

10. 10

    For serving:

11. 11

    Remove duck breasts from skillet to a warm platter, drizzle with raspberry vinegar.

12. 12

    Serve whole with sauteed vegetables or slice and serve over a bed of rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.