Pan-fried Smoked Duck Breast with Raspberry Vinaigrette

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.