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Ingredients 

4 Duck Breasts 

250g/9oz Fresh Raspberries

2 tbsp Red Wine Vinegar

120ml/4fl.oz. White Wine

120ml/4fl.oz. Fresh Duck or strong Chicken Stock

A pinch Sugar

Salt and freshly ground Pepper

 

Instructions

 

1. Preheat the oven to 220C, 425F, Gas Mark 7. Make 3-4 cuts through the skin of the duck using a sharp knife then season lightly with salt and pepper.

 

2. Heat a large frying pan until very hot then place the breasts skin side down and cook for a 2-3 minutes until the skin begins to brown. Turn the breasts over and brown for 2-3 minutes.

 

3. Transfer the duck to a shallow baking tin and bake for 10-20 minutes depending on how well done you like your meat.

 

4. Remove the duck from the dish  and keep warm. 

 

5. Pour off the excess fat from the tin then place on a medium heat on top of the stove. Add the vinegar and wine, bring to the boil, scraping up any bits at the bottom of the tin with a wooden spoon and continue to boil until slightly reduced.

 

6. Reserve a few raspberries for garnish and add the rest to the pan together with the sugar and stock. Bring to the boil and boil rapidly to reduce to a sauce consistency. Adjust seasoning then strain into a jug.

 

7. To serve -  slice the breasts diagonally into 3-4 pieces, transfer to a warmed serving platter or individual plates and pour the sauce over the top. Serve immediately.