Pan-Seared Duck Breasts With Raspberry Sauce

1. 1

   Heat the oil in a large, heavy skillet over medium-high heat.

2. 2

   Add the duck breasts and sear for 5 minutes.

3. 3

   Lower the heat to medium and cook for 3 minutes longer.

4. 4

   Turn the duck over and cook for 3 minutes.

5. 5

   Cover the pan and cook until the duck is tender and still pink in the center, about 4 minutes longer.

6. 6

   Remove the duck from the pan, season with 1 teaspoon of salt and pepper to taste and keep warm.

7. 7

   Add the vinegar to the skillet and cook, scraping the bottom of the pan with a wooden spoon.

8. 8

   Add two-thirds cup of the raspberries and the orange sections and cook for 3 minutes.

9. 9

   Stir in the cream, remaining salt and pepper to taste.

10. 10

    Cook for 1 minute.

11. 11

    Cut the duck into thin slices and fan them out onto four plates.

12. 12

    Spoon the sauce over the duck, garnish with the remaining raspberries and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.