Pan-fried Smoked Duck Breast with Raspberry Vinaigrette
- 2 each duck breasts smoked
- 1/2 cup white vinegar
- 1/2 cup raspberry vinegar
- 1 tablespoon red hot pepper sauce or to taste
- 1 tablespoon honey
- 1/2 tablespoon black pepper freshly ground, or to taste
- 1 tablespoon cornstarch
- 1/4 cup raspberries fresh or frozen
- For the duck:
- Pierce duck skin all over with a folk.
- Place breasts skin-side down in a heavy skillet.
- Heat over medium heat until the skin is crisp.
- Brush with raspberry vinegar before removing from the skillet.
- For the raspberry vinaigrette:
- Combine all ingredients except cornstarch in saucepan and bring to a boil.
- Mix 1 tablespoon cornstarch and 2 tablespoons water and add to the mixture to thicken.
- Add 1/4 cup of raspberries.
- For serving:
- Remove duck breasts from skillet to a warm platter, drizzle with raspberry vinegar.
- Serve whole with sauteed vegetables or slice and serve over a bed of rice.
white vinegar, raspberry vinegar, red hot pepper sauce, honey, black pepper, cornstarch, raspberries
Taken from recipeland.com/recipe/v/pan-fried-smoked-duck-breast-ra-50489 (may not work)