Pan-fried Smoked Duck Breast with Raspberry Vinaigrette
:)
Yield
4 servingsPrep
5 minCook
5 minReady
15 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
duck breasts
smoked |
*
|
| Raspberry vinaigrette | |||
| ½ | cup |
white vinegar
|
|
| ½ | cup |
raspberry vinegar
|
|
| 1 | tablespoon |
red hot pepper sauce
or to taste |
|
| 1 | tablespoon |
honey
|
|
| ½ | tablespoon |
black pepper
freshly ground, or to taste |
|
| 1 | tablespoon |
cornstarch
|
|
| ¼ | cup |
raspberries
fresh or frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
duck breasts
smoked |
*
|
| Raspberry vinaigrette: | |||
| 118 | ml |
white vinegar
|
|
| 118 | ml |
raspberry vinegar
|
|
| 15 | ml |
red hot pepper sauce
or to taste |
|
| 15 | ml |
honey
|
|
| 7.5 | ml |
black pepper
freshly ground, or to taste |
|
| 15 | ml |
cornstarch
|
|
| 59 | ml |
raspberries
fresh or frozen |
|
Directions
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.
For serving:
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.
