Duck Breasts with Raspberry Sauce Recipe

Duck Breasts with Raspberry Sauce pairs juicy, pan-seared duck with a quick sweet-tart berry pan sauce that tastes way fancier than the effort. The duck is seared skin-side down until the fat renders and the skin turns golden and crisp, then finished briefly on the other side. A fast skillet sauce built from pan drippings, broth, and raspberry preserves or fresh berries gives you a glossy, restaurant-style finish without extra fuss.

Duck Breasts with Raspberry Sauce

Pan-seared duck breasts with crispy skin and a quick raspberry pan sauce that feels restaurant-level but cooks fast on the stovetop.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings: 2

Course: Dinner

Cuisine: French

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

For The Duck

• 2 duck breasts about 6 oz each
• 1 tsp kosher salt
• ½ tsp black pepper

For The Raspberry Sauce

• ½ cup raspberry jam or preserves
• ¼ cup chicken broth
• 1 tbsp balsamic vinegar
• 1 tsp fresh lemon juice
• Pinch kosher salt

Equipment

• Paper towels
• Cutting board
• Sharp paring knife
• Measuring cups
• Measuring spoons
• Cast Iron skillet
• Small saucepan (or same skillet for sauce)
• Wooden spoon
• Tongs

Method

 

Sear The Duck

1. Lay the duck breasts skin side up on a cutting board and pat them very dry with paper towels, then sprinkle both sides with kosher salt and black pepper.
2. Use a sharp paring knife on the cutting board to lightly score the skin in a crosshatch pattern, cutting through the fat but not into the meat.
3. Set a Cast Iron skillet on the stove, lay the duck breasts in skin side down with tongs, then turn the burner to medium heat so the fat starts to slowly render.
4. Let the duck cook skin side down until the skin is deep golden and crisp and a good amount of fat has pooled in the skillet, then flip the breasts with tongs and cook the meat side just a few minutes until done to your liking.
5. Move the duck breasts to a clean cutting board with tongs and let them rest while you make the sauce, leaving a thin layer of duck fat in the skillet.

Make The Raspberry Sauce

1. Add the raspberry jam, chicken broth, balsamic vinegar, lemon juice, and a pinch of kosher salt to the skillet or a small saucepan and stir with a wooden spoon over medium heat.
2. Let the sauce simmer a few minutes, stirring with the wooden spoon, until it looks glossy and slightly thick but still pourable, then turn off the heat.
3. Slice the rested duck breasts on the cutting board with a sharp knife, fan the slices on plates, and spoon the warm raspberry sauce over the top with the wooden spoon.

Notes

Start the duck in a cool skillet so the fat renders slowly and the skin crisps instead of burning. If the sauce gets too thick, splash in a little more broth and stir it smooth again.