- 4 duck breasts skin on
- 1 cup red wine
- 2 Tbsp Chambourd (Raspberry Liquor)
- 1 Tbsp Demerara sugar
- 1 tsp cinnamon
- 1 cup raspberries
- Fresh parsley for garnish, finely chopped
- Using a sharp knife to make incisions in the duck breasts (ensuring you cut through the layer of fat to expose the meat below) approximately 1/2 cm apart.
- Heat the pan on high heat.
- Once the pan is hot place the duck breasts skin side down into the pan and cook for approximately 8-10 minutes until the fat has rendered out an the skin is crispy.
- Turn the duck breasts over and cook for a further 4-5 minutes. Remove from the pan and place on a plate until needed.
- To make the sauce place a small pan on high heat and add the red wine and Chambourd.
- Once it starts to boil add the Demerara sugar and cinnamon and continue to boil until it reduces by half and becomes syrupy.
- Add the raspberries and stir them through the syrup until the break down slightly and the sauce comes together.
- To serve thinly slice the duck breast using the incisions as a guide, place it on a plate or serving dish and top with the raspberry sauce and fresh parsley.
Tip: Strain the duck fat from the pan once cooked and use to create crispy duck fat roast potatoes. Duck fat can be stored in the refrigerator.