PAN-SEARED DUCK BREASTS WITH RASPBERRY SAUCE
Steps:
- Heat the oil in a large, heavy skillet over medium-high heat. Add the duck breasts and sear for 5 minutes. Lower the heat to medium and cook for 3 minutes longer. Turn the duck over and cook for 3 minutes. Cover the pan and cook until the duck is tender and still pink in the center, about 4 minutes longer. Remove the duck from the pan, season with 1 teaspoon of salt and pepper to taste and keep warm.
- Add the vinegar to the skillet and cook, scraping the bottom of the pan with a wooden spoon. Add two-thirds cup of the raspberries and the orange sections and cook for 3 minutes. Stir in the cream, remaining salt and pepper to taste. Cook for 1 minute.
- Cut the duck into thin slices and fan them out onto four plates. Spoon the sauce over the duck, garnish with the remaining raspberries and serve immediately.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 384 milligrams, Sugar 6 grams
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