Sauteed Duck Breast With Raspberry Glaze
- 4 duck breasts, skin on
- 12 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon olive oil
- 12 pint fresh raspberry, pureed, and strained of seeds
- 12 lemon, juiced
- Preheat the oven to 375 degrees.
- Season the duck breasts with the salt and pepper.
- Heat the olive oil in a pan over medium-high heat.
- Add the duck breasts, skin down, to the pan and allow the skin to sear to a golden brown, about 6 to 8 minutes.
- Turn the duck breasts over and sear remaining side to golden brown, about 2 to 4 minutes.
- Brush each duck breast with the raspberry puree.
- Bake the duck breasts in the oven for about 10 to 15 minutes, or until they reach an internal temperature of 165 degrees.
- Be sure to brush the breasts with the raspberry puree every 5 minutes.
- Serve each duck breast brushed with the raspberry puree and sprinkled with lemon juice.
- Serving size: 1 duck breast.
- Exchanges Per Serving: 4 Lean Meat, 1 Fat, 1/2 Fruit.
- Nutrition Facts: Calories 304; Calories from Fat 151; Total Fat 17g; Saturated Fat 4g; Cholesterol 163mg; Sodium 392mg; Carbohydrate 8g; Dietary Fiber 4g; Sugars 3g; Protein 30g.
duck breasts, salt, fresh ground black pepper, olive oil, fresh raspberry, lemon
Taken from www.food.com/recipe/sauteed-duck-breast-with-raspberry-glaze-508048 (may not work)