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

1. For the duck:
2. Pierce duck skin all over with a folk.
3. Place breasts skin-side down in a heavy skillet.
4. Heat over medium heat until the skin is crisp.
5. Brush with raspberry vinegar before removing from the skillet.
6. For the raspberry vinaigrette:
7. Combine all ingredients except cornstarch in saucepan and bring to a boil.
8. Mix 1 tablespoon cornstarch and 2 tablespoons water and add to the mixture to thicken.
9. Add 1/4 cup of raspberries.
10. For serving:
11. Remove duck breasts from skillet to a warm platter, drizzle with raspberry vinegar.
12. 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)