Elegant Raspberry Port Duck Breasts

• 2 tablespoons butter
• 1 shallot, minced
• 1/4 cup port wine
• 1/4 cup white wine
• 3 tablespoons seedless raspberry preserves
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 3/4 cup raspberries
• 2 (3/4 lb) duck breasts
• 1 teaspoon olive oil

1. In a sauce pan, melt butter.
2. Add shallot and cook until soften and golden.
3. Add port wine and white wine and bring to boil. Reduce down to about 3 tbsp, cooking around 8-10minutes.
4. Reduce heat to low. Add preserves, vinegar, mustard and 1/2 cup raspberries. W isk well, combining mixture and breaking up raspberries.
5. Add butter, salt and pepper, and w isk to combine. Keep warm.
6. Score Duck breasts in diagonals on fat side.
7. In heavy, large skillet over high heat, add oil.
8. Place duck breasts, fat side down, and cook over high heat for 10 minutes (careful it will splatter).
9. Turn duck breast over and cook for 2 minutes.
10. Remove skillet from stove and place in a preheated 450 degree oven. Roast duck for 5-6 minutes.
11. Remove skillet from oven and remove duck breast to cutting board.
12. Let duck rest for 5 minutes. Thinly slice duck on the diagonal.
13. Plate duck slices in a fan shape on each plate. Drizzle sauce around duck slices. And garnish with reserved raspberries.

butter, shallot, port wine, white wine, seedless raspberry preserves, balsamic vinegar, mustard, raspberries, duck breasts, olive oil

Taken from www.food.com/recipe/elegant-raspberry-port-duck-breasts-142646 (may not work)