Duck Breasts with Raspberry Sauce

Recipe View 5 mins Preheat oven broiler. Score the duck breasts through the skin and fat in a crosshatch pattern, being careful not to cut into the meat. (5 minutes)

Recipe View 10 mins Heat a large, heavy-bottomed skillet over medium-high heat. Place the duck breasts skin-side down in the skillet and sear until the skin is deeply browned and crispy, rendering much of the fat, about 10 minutes. Remove the duck breasts from the pan and pour off all but about 1 tablespoon of the rendered duck fat. Return the breasts to the pan, skin-side up, and cook for another 5 minutes to medium-rare.

Recipe View 5 mins Remove the duck breasts from the skillet and transfer them to a baking sheet. Let rest for at least 5 minutes.

Recipe View 5 mins In a small bowl, mix together the sea salt, cinnamon, and demerara sugar. Sprinkle evenly over the skin of the duck breasts.

Recipe View 3 mins In the same skillet, whisk together the red wine, crème de cassis, and cornstarch. Bring to a simmer over medium heat, stirring constantly, until the sauce thickens, about 3 minutes. Gently stir in the raspberries and simmer for 1 minute, until they are heated through and have softened slightly.

Recipe View 1 mins Place the baking sheet with the duck breasts under the broiler and broil for 1-2 minutes, or until the sugar begins to caramelize and the skin is deeply golden brown. Watch carefully to prevent burning.

Recipe View 2 mins Remove the duck breasts from the oven and let rest for a minute or two before slicing thinly. Spoon the raspberry sauce over the sliced duck and serve immediately.