16-ounce packagefresh or frozen and thawed raspberries
1cuprich duck stock (see recipe above) or low-sodium chicken broth
1/4teaspoonfreshly ground pepperpreferably a mixture of black, white, green and pink
26-ounceduck breast fillets, skinned
Place shallots and 1 cup port in a small saucepan and bring to a boil. Reduce heat to medium-low; simmer until reduced to 1/2 cup, 8-10 minutes.
Place 1 cup raspberries and 1 cup duck or chicken broth in a blender. Pulse gently, just enough to break up raspberries but not enough to crack seeds (they will turn the mixture bitter). Strain through a fine sieve into reduced port mixture (discard solids). Add bay leaf and pepper. Cook gently until reduced to a thin sauce consistency, 20-25 minutes. Remove bay leaf. Whisk in mascarpone. Salt to taste.
Spread flour on a plate. Melt ghee in a skillet or nonstick pan over high heat. When pan is very hot, season duck fillets with salt and pepper; roll in flour to coat, shaking off excess. Place in hot pan, smooth side down. Cook for 2-3 minutes, or until edges begin to turn opaque and duck is nicely browned. Turn and cook other side for about 1 minute. Pour remaining 1/2 cup port over duck, cover, and reduce heat to lowest setting. Cook for another 2 minutes.
Gently reheat sauce; drop in remaining raspberries, but do not stir. Slice duck fillets and place on each plate. Spoon on sauce and raspberries, sprinkle with chives, and serve at once.
Duck Breasts with Raspberry Sauce
Amount Per Serving
% Daily Value*
Total Carbohydrates 11g4%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.