Pan-fried Smoked Duck Breast with Raspberry Vinaigrette
red hot pepper sauce
or to taste
freshly ground, or to taste
fresh or frozen
For the duck:
Pierce duck skin all over with a folk. Place breasts skin-side down in a heavy skillet.
Heat over medium heat until the skin is crisp.
Brush with raspberry vinegar before removing from the skillet.
For the raspberry vinaigrette:
Combine all ingredients except cornstarch in saucepan and bring to a boil. Mix 1 tablespoon cornstarch and 2 tablespoons water and add to the mixture to thicken. Add ¼ cup of raspberries.
Remove duck breasts from skillet to a warm platter, drizzle with raspberry vinegar.
Serve whole with sauteed vegetables or slice and serve over a bed of rice.