Smoked Duck Breasts with Raspberry-Port Sauce

• 2 tablespoons unsalted butter
• 1 shallot, minced
• 1/4 cup ruby port
• 1/4 cup dry white wine
• 2 tablespoons seedless raspberry preserves
• 1 tablespoon raspberry vinegar
• 1 tablespoon Dijon mustard
• 1/2 cup raspberries
• Salt and freshly ground pepper
• Two 3/4-pound smoked duck breasts
• 1 teaspoon vegetable oil

1. Melt 1 tablespoon of the butter in a medium saucepan.
2. Add the shallot and cook over moderate heat, stirring frequently, until softened, about 2 minutes.
3. Add the port and white wine and cook over moderate heat until the sauce is reduced to 2 tablespoons, about 7 minutes.
4. Add the raspberry preserves, vinegar and mustard and whisk over low heat until smooth.
5. Add the raspberries and cook, whisking gently to break up the berries.
6. Whisk in the remaining 1 tablespoon of butter and season with salt and pepper; keep the sauce warm.
7. Using a thin, sharp knife, make a crisscross pattern in the duck skin.
8. Heat the oil in a large skillet.
9. Add the duck breasts, skin side down, and cook over moderate heat until the skin is browned and crisp, 4 to 5 minutes; pour off the rendered fat as it accumulates in the pan.
10. Turn the duck breasts and cook until the bottom is browned, about 2 minutes.
11. Turn the duck again and cook over moderately low heat until most of the fat has been rendered, about 5 minutes longer; don't let the skin burn.
12. Transfer the duck breasts to a cutting board and let them rest for 5 minutes.
13. Thinly slice the duck on the diagonal and arrange on plates.
14. Spoon the raspberry-port sauce all around the duck and serve.

unsalted butter, shallot, ruby port, white wine, seedless raspberry preserves, raspberry vinegar, mustard, raspberries, salt, duck breasts, vegetable oil

Taken from www.foodandwine.com/recipes/smoked-duck-breasts-with-raspberry-port-sauce (may not work)