Kitchen Kettle Village
4
American
Entrees
2 Tbsp. butter
1 shallot, minced
1/4 c. port wine
1/4 c. dry white wine
3 Tbsp. Kitchen Kettle Red Raspberry Preserves
1 Tbsp. Kitchen Kettle Dijon mustard
3 Tbsp. Olive Basin Raspberry Balsamic Vinegar
1/2 c. raspberries
salt & pepper
4 duck breasts
1 tsp. vegetable oil
Melt 1 tsp. of butter in a small pan. Sauté the shallots until they are soft.
Add raspberry preserves, vinegar, and mustard. Stir until smooth.
Whisk in butter and add the raspberries. Keep the sauce warm while cooking the duck breast.
Heat the oil in a large skillet. Make a crisscross pattern on top of the duck skin.
Add the duck breast skin side down and cook until the skin is brown and crisp.
Turn them and cook about two minutes on the other side. Then turn again to the skin side and cook another 4-5 minutes.
Transfer the duck to a cutting board and let rest for a few minutes. Slice thinly on an angle and spoon sauce on them.
