Pan Seared Duck Breasts with Red Wine Raspberry Sauce
Ingredients
- 1 1/2 cups raspberries
- 1 large shallot, minced
- 1/2 cup dry red wine
- 2 teaspoons extra-virgin olive oil
- 4 Pekin duck breasts, skin scored in a crosshatch pattern
- Salt and freshly ground pepper
- 1/4 cup water
- 2 teaspoons honey
- 3 tablespoons cold unsalted butter, cut into tablespoons
- 1 teaspoon chopped thyme
Instructions
Pan-Seared Duck Breasts with Red Wine-Raspberry Sauce serves 4 original recipe by Food & Wine.
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