For this recipe, defrost any frozen raspberries you plan to use first.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 duck breast halves
- 2 teaspoons sea salt
- 2 teaspoons ground cinnamon
- 4 teaspoons demerara sugar
- ½ cup red wine
- ¼ cup creme de cassis liqueur
- 1 teaspoon cornstarch
- 4 ounces raspberries
Instructions
- Preheat oven on broiler setting. Use a fork to score the duck breasts through the skin and fat but not all the way through to the meat.
- Heat a large heavy skillet on medium high. Fry the duck breasts skin side down, until the skin browns and fat runs out, about 10 minutes. Remove the breasts from the pan, and pour off most of the fat. Return breasts to pan, and fry skin side up for another 10 minutes. Remove breasts from pan, and allow to rest on a baking sheet. Mix the sea salt, cinnamon and Demerara sugar together and sprinkle over the skin of the duck breasts. Pour most of the fat out of the frying pan.
- Mix together the red wine, cassis, and cornstarch in a small bowl. Pour into the pan, and simmer for 3 minutes, stirring constantly, until the sauce is thickened. Add raspberries, and simmer for another minute until heated through.
- Broil the duck breasts skin side up, until the sugar begins to caramelize, about 1 minute. Slice the duck breasts thinly, pour a little sauce over the top, and serve warm.
Nutrition Facts
| Calories | 395 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 175 mg |
| Dietary Fiber | 3 g |
| Protein | 45 g |
| Saturated Fat | 3 g |
| Sodium | 1012 mg |
| Sugars | 11 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I loved it. I used grand mariner with the red wine. Delicious,
I made this a while ago and never reviewed it. This was enjoyed by myself, husband, and son. My husband and son are duck hunters so I’m always looking for a new recipe to try. Definitely a keeper and will be made again!
Very disappointed. Made according to recipe and had no good reviews
The duck burned. Took duck breast off pan after 4 min, scraped off the black, and finish in oven. Do not recommend.
I’m saving this recipe because I believe it could be wonderful. I made it as written with the exception of Chambord in place for the liqueur since that’s what I had on hand. The sauce was just fine. My issue was the cooking time. It wasn’t long enough. I will salt the duck breast before frying. Make sure and score the skin well and add time to the frying.
I modified this recipe to roast a whole duck, and it was fantastic! I scored the skin and rubbed the whole thing down with the cinnamon/sugar/salt mixture before putting it in the oven (for the record, I just used regular kitchen salt and white sugar). I also quartered a whole lemon to put in the cavity and keep it moist. For the sauce, I replaced the red wine and cassis with a raspberry wine, and used mixed berries. I roasted some red potatoes in the pan with it, and it all came out delicious.
Amazing! Hit with everyone. We cheated and used a raspberry preserve heated up. Just a heads up, tried it the second time with skinless breast meat and it ruined the texture.
Absolutely amazing recipe. Invited some friends and told them it was my first try at this dish and even I was amazed with the results. Fantastic flavours, great with some vegetables and a good rose wine. Eveyone was impressed. Defo will do it again 🙂
These were great. Instead of cinnamon I used chipotle powder right in the sauce and I dropped out the wine and used 1/3 c of cassis instead, I used 1.5 c of raspberries and froz the extra sauce for next time. there was way too much of the sugar salt mix. great recipe!
I hadn’t cooked duck in a while, so I was looking forward to trying this recipe. Sadly, I’m not going to be using it again. The duck skin was too salty – 2 teaspoons tuned out waaay too salty for us- we ended up cutting off the skin. Also, the sauce with the raspberries was a bit bland and didn’t match very well with the duck.
The duck was tender. The spices were not overwhelming. I couldn’t get used to the raspberry sauce on it. I took it off after a taste and I will use the raspberry sauce for crepe dessert next time!
Excellent recipe – really important not to over-broil it at the end. The sea salt, cinnamon and sugar rub was too much, and I ended up using only about 3/4 of it. I used Triple Sec instead of Creme de Cassis due to availability which worked out just fine. Otherwise the dish was fantastic and received rave reviews at Christmas dinner.
Great recipe, I followed this to the letter. I was great I really enjoyed it and followed it to the letter. Good recipe for someone wished to time something new. Enjoy!
The cinnamon was terrible on the duck. May have been ok without it. I had to wash the duck off and start over. Really ruined some nice wild duck breasts my coworker’s husband caught.
Made this for Thanksgiving. I wasn’t too fond of it, but it got reviews from everyone else. I think my dad ended up eating about half of it! There’s lots of leftover sauce, so plan on that.
Phenomenal. I loved it. The sauce is light and sweet. I used a pinch of regular sugar, and next time I cook it(which will be tonight) I’ll use less cinnamon. All in all, very fresh, fairly healthy and extremely delicious.
Berries on duck are a particular favorite for me. IMHO, raspberries are the perfect compliment – sweet and tangy juxtaposed with the meat’s smooth rich flavor. Awesome.
Really important to not overcook this dish and very easy to do, especially if you’re (like me) paranoid about eating pinkish meat. I had a delicious duck in a restaurant right after having made this dish and noticed immediately that one of the major differences (and what really made the dish a lot better in the restaurant) was that it was much more med-rare, still pinkish inside.
My boyfriend goes duck hunting. We tried this recipe on some of his ducks. It turned out really great. We loved it. My only problem with the recipe was that I couldn’t get the sugar mixture to carmelize in the broiler. Still turned out very tasty. Thanks for sharing
This is a delicious one. Just finished eating it a few minutes ago. Fun to prepare, makes you feel like a real chef when you mix wine with creme de cassis and cinnamon with sea salt and ‘brown’ sugar. And the taste? Yeah, I like it. I’m living in Engand where duck is a lot more common. After eating it out so much I had to try it at home. This is a winner.
Too many flavors. The duck preparation was good, but the sauce and sugar/cinnamon was too much.