PAN-SEARED DUCK BREASTS WITH RASPBERRY SAUCE

Pan-Seared Duck Breasts With Raspberry Sauce image

Provided by Molly O'Neill

Time 30m

Yield Four servings

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
2 small boneless, skinless duck breasts
1 1/4 teaspoons kosher salt
Freshly ground pepper to taste
1/4 cup raspberry vinegar
1 cup fresh raspberries
1 large orange, sections cut from membranes
2 tablespoons heavy cream

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