Pan-Seared Duck Breasts With Raspberry Sauce

• 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

1. Heat the oil in a large, heavy skillet over medium-high heat.
2. Add the duck breasts and sear for 5 minutes.
3. Lower the heat to medium and cook for 3 minutes longer.
4. Turn the duck over and cook for 3 minutes.
5. Cover the pan and cook until the duck is tender and still pink in the center, about 4 minutes longer.
6. Remove the duck from the pan, season with 1 teaspoon of salt and pepper to taste and keep warm.
7. Add the vinegar to the skillet and cook, scraping the bottom of the pan with a wooden spoon.
8. Add two-thirds cup of the raspberries and the orange sections and cook for 3 minutes.
9. Stir in the cream, remaining salt and pepper to taste.
10. Cook for 1 minute.
11. Cut the duck into thin slices and fan them out onto four plates.
12. Spoon the sauce over the duck, garnish with the remaining raspberries and serve immediately.

olive oil, duck breasts, kosher salt, freshly ground pepper, raspberry vinegar, fresh raspberries, orange, heavy cream

Taken from cooking.nytimes.com/recipes/10027 (may not work)