Pan-Seared Duck Breasts With Raspberry Sauce

Preparation

1. Step 1

   Heat the oil in a large, heavy skillet over medium-high heat. Add the duck breasts and sear for 5 minutes. Lower the heat to medium and cook for 3 minutes longer. Turn the duck over and cook for 3 minutes. Cover the pan and cook until the duck is tender and still pink in the center, about 4 minutes longer. Remove the duck from the pan, season with 1 teaspoon of salt and pepper to taste and keep warm.

2. Step 2

   Add the vinegar to the skillet and cook, scraping the bottom of the pan with a wooden spoon. Add two-thirds cup of the raspberries and the orange sections and cook for 3 minutes. Stir in the cream, remaining salt and pepper to taste. Cook for 1 minute.

3. Step 3

   Cut the duck into thin slices and fan them out onto four plates. Spoon the sauce over the duck, garnish with the remaining raspberries and serve immediately.