Duck with Raspberry Sauce
Submitted by jblessedx3
Broiled duck breasts marinated in black raspberry preserves, mustard, lime, soy sauce, and caraway seeds. Sliced thin and drizzled with a fruity, tangy sauce that screams date night.
YIELD
4 servingsPREP
3 hrsCOOK
20 minREADY
3 hrsFew things pair as naturally as rich duck breast and the bright tartness of black raspberries.
Here, skinless duck breasts soak in a marinade built on seedless black raspberry preserves, mustard, soy sauce, lime juice, and crushed caraway seeds, a combination that hits sweet, savory, tangy, and earthy all at once.
After a couple hours in the fridge, the breasts get broiled until juicy, then sliced thin and served with that gorgeous ruby sauce.
It’s the kind of elegant-yet-effortless dinner that makes a Tuesday feel like a special occasion.
Pro Tips
- Marinate the full 2.5 hours if you can. The acid from the lime and the sugars from the preserves need time to penetrate and tenderize.
- Broil skin-side up first for a nicely caramelized top, then flip to finish cooking through.
- Slice against the grain for the most tender bites. Let the breasts rest 5 minutes before cutting.
Ingredients
Directions
Directions: Prepare marinade by combining Black raspberry preserves (seedless), water, mustard, lime juice, soy sauce, salt, ½ teaspoon pepper, caraway seeds and steak sauce in a small sauce pan.
Cook over low heat until thoroughly hot.
Place duck breasts in shallow dish; pour marinade over meat.
Cover and refrigerate 2 to 2½ hours, turning occasionally.
Combine wine, ¼ cup soy sauce, vegetable oil and ¼ teaspoon ground pepper, stirring well.
Place duck on broiler and broil 5 inches from heat 15 to 20 minutes Slice thin and serve with sauce.
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