Pan-fried Smoked Duck Breast with Raspberry Vinaigrette

  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)

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