Pan-seared Duck Breast with Raspberry Port Sauce
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Pan-Seared Duck with Raspberry Port Sauce

Crispy skinned duck breast seasoned with cinnamon served with a simple port reduction sauce with raspberries. Serve with seasonal greens and rice.
Prep Time10 mins
Cook Time30 mins
Total Time1 hr 10 mins
Servings: 2 servings
Author: Elizabeth



  • Preheat oven to 200 C/ 400 F.
  • Combine sea salt, demerara sugar and ground cinnamon in a small bowl and set aside.
  • Bring duck breasts to room temperature for 30 minutes. Using a sharp knife, carefully cut away any excess skin/fat, leaving a 1/4 inch layer. Score the skin in a criss cross pattern, taking care not to cut all the way through the fat to the flesh.
  • Season the skin with salt and pepper.
  • Bring a pan to a medium-high heat and fry the duck, skin side down, for 5 minutes or so, until it begins to crisp up. If the pan starts to smoke turn the heat down.
  • Turn the duck over and sprinkle the skin side with the cinnamon sugar mixture. Cook for a further 2 minutes before turning the duck again, sprinkling the bottom with the remaining mixture. Cook for one minute longer and remove the duck from the pan.
  • Transfer the duck breasts to a baking tray with a wire rack in it and cook in the oven for 8-12 minutes for medium rare, 15-18 minutes for medium.
  • Saute the shallot in the duck fat remaining in the pan (remove any excess if there's too much fat).
  • Deglaze the pan with the port and add the chicken stock and fresh thyme. Simmer for 5 minutes until it reduces slightly.
  • Thicken with the cornflour dissolved in a little water and add the fresh raspberries. Take care not to allow the sauce to boil as you don't want the raspberries to dissolve.
  • Remove the pan from the heat, add the butter and stir.
  • Let the duck rest for 5 minutes before cutting into thick slices. Serve with the raspberry port sauce, some seasonal greens and rice.