Duck with Raspberry Sauce

• 1 duck magret duck breast, with skin
• 1/2 cup orange juice
• 1 cup frozen raspberries
• 2 teaspoons butter
• Salt and pepper, to taste

1. Cut the duck skin (like tic tac toe).
2. Cook duck on its skin in a saute pan ( low-medium heat )for about 20 minutes, until skin is crisp.
3. Turn over and continue cooking 5 or 7 minutes more according to taste (rare, medium rare, etc.)
4. Remove fat from saute pan, add orange juice and 1 cup of frozen raspberries.
5. Cook and let reduce until sauce becomes smooth.
6. Strain, add butter, salt and pepper to taste.
7. Slice duck, garnish with wild rice, vegetable of your choice and decorate with a few fresh raspberries.

duck breast, orange juice, frozen raspberries, butter, salt

Taken from www.foodnetwork.com/recipes/duck-with-raspberry-sauce-recipe.html (may not work)