Smoked Duck Breasts with Raspberry-Port Sauce

1. 1

   Melt 1 tablespoon of the butter in a medium saucepan.

2. 2

   Add the shallot and cook over moderate heat, stirring frequently, until softened, about 2 minutes.

3. 3

   Add the port and white wine and cook over moderate heat until the sauce is reduced to 2 tablespoons, about 7 minutes.

4. 4

   Add the raspberry preserves, vinegar and mustard and whisk over low heat until smooth.

5. 5

   Add the raspberries and cook, whisking gently to break up the berries.

6. 6

   Whisk in the remaining 1 tablespoon of butter and season with salt and pepper; keep the sauce warm.

7. 7

   Using a thin, sharp knife, make a crisscross pattern in the duck skin.

8. 8

   Heat the oil in a large skillet.

9. 9

   Add the duck breasts, skin side down, and cook over moderate heat until the skin is browned and crisp, 4 to 5 minutes; pour off the rendered fat as it accumulates in the pan.

10. 10

    Turn the duck breasts and cook until the bottom is browned, about 2 minutes.

11. 11

    Turn the duck again and cook over moderately low heat until most of the fat has been rendered, about 5 minutes longer; don't let the skin burn.

12. 12

    Transfer the duck breasts to a cutting board and let them rest for 5 minutes.

13. 13

    Thinly slice the duck on the diagonal and arrange on plates.

14. 14

    Spoon the raspberry-port sauce all around the duck and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.