Duck with Raspberry Sauce
Yield
4 servingsPrep
3 hrsCook
20 minReady
3 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
wine
dry red |
*
|
| ¼ | cup |
vegetable oil
|
|
| 4 | each |
duck breasts
skin, deboned |
*
|
| ¼ | cup |
water
|
|
| 1 | teaspoon |
lime juice
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
caraway seeds
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
wine
dry red |
*
|
| 59 | ml |
vegetable oil
|
|
| 4 | each |
duck breasts
skin, deboned |
*
|
| 59 | ml |
water
|
|
| 5 | ml |
lime juice
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
caraway seeds
crushed |
|
Directions
Directions: Prepare marinade by combining Black raspberry preserves (seedless), water, mustard, lime juice, soy sauce, salt, ½ teaspoon pepper, caraway seeds and steak sauce in a small sauce pan.
Cook over low heat until thoroughly hot.
Place duck breasts in shallow dish; pour marinade over meat.
Cover and refrigerate 2 to 2½ hours, turning occasionally.
Combine wine, ¼ cup soy sauce, vegetable oil and ¼ teaspoon ground pepper, stirring well.
Place duck on broiler and broil 5 inches from heat 15 to 20 minutes Slice thin and serve with sauce.
