Duck Breasts with Raspberry Sauce
  • 2 tablespoons chopped shallots
  • 1 1/4cups ruby portdivided
  • 16-ounce package fresh or frozen and thawed raspberries
  • 1cup rich duck stock (see recipe above) or low-sodium chicken broth
  • 1 bay leaf
  • 1/4teaspoon freshly ground pepperpreferably a mixture of black, white, green and pink
  • 1tablespoon mascarpone cheese
  • 1/3cup unbleached flour
  • 2tablespoons gheeclarified butter
  • 26-ounce duck breast fillets, skinned
  • 1teaspoon snipped chives
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes
Nutrition Facts
Duck Breasts with Raspberry Sauce
Amount Per Serving
Calories 308
% Daily Value*
Cholesterol 145mg 48%
Sodium 151mg 6%
Total Carbohydrates 11g 4%
Dietary Fiber 2g 8%
Protein 36g 72%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (with 2 tablespoons sauce): 308 cal, 38% fat cal, 13g fat, 5g sat fat, 145mg chol, 36g protein, 11g carb, 2g fiber, 151mg sodium