Seared Duck Breasts with Raspberry-Honey Glaze Recipe

1. 1

   Pat the duck breasts dry with paper towels and place them on a cutting board.

2. 2

   Using a sharp knife, score a 1/2-inch-wide diamond pattern through the skin and fat of the breasts (dont cut more than 1/4 inch deep).

3. 3

   Season generously on both sides with salt and pepper.

4. 4

   Heat a cast-iron skillet over medium-high heat until hot, about 4 minutes.

5. 5

   Add the duck skin-side down and cook undisturbed until the skin is crisp and golden brown, about 6 to 7 minutes.

6. 6

   Reduce the heat to medium, flip the duck, and cook until an instant-read thermometer inserted in the center registers 165 degrees F, about 3 minutes more.

7. 7

   Transfer to a clean cutting board or plate and tent loosely with foil; set aside.

8. 8

   Remove all but 2 tablespoons of the fat from the skillet.

9. 9

   Add the raspberries and honey and simmer over medium heat, stirring occasionally, until the raspberries start to break down and the sauce thickens, about 2 minutes.

10. 10

    Transfer to a small heatproof bowl, taste, and season with salt and pepper as needed.

11. 11

    Serve the sauce with the duck.

* Per serving · 4 servings · Values may vary.

No additional tips available.