Pan-Seared Duck Breasts With Raspberry Sauce

Ingredients

• 1 tablespoon olive oil
• 2 small boneless, skinless duck breasts
• 1 ¼ teaspoons kosher salt
• Freshly ground pepper to taste
• ¼ cup raspberry vinegar
• 1 cup fresh raspberries
• 1 large orange, sections cut from membranes
• 2 tablespoons heavy cream

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    167 calories; 8 grams fat; 2 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 12 grams protein; 55 milligrams cholesterol; 763 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Heat the oil in a large, heavy skillet over medium-high heat. Add the duck breasts and sear for 5 minutes. Lower the heat to medium and cook for 3 minutes longer. Turn the duck over and cook for 3 minutes. Cover the pan and cook until the duck is tender and still pink in the center, about 4 minutes longer. Remove the duck from the pan, season with 1 teaspoon of salt and pepper to taste and keep warm.
2. Add the vinegar to the skillet and cook, scraping the bottom of the pan with a wooden spoon. Add two-thirds cup of the raspberries and the orange sections and cook for 3 minutes. Stir in the cream, remaining salt and pepper to taste. Cook for 1 minute.
3. Cut the duck into thin slices and fan them out onto four plates. Spoon the sauce over the duck, garnish with the remaining raspberries and serve immediately.

30 minutes