Duck with Raspberry Sauce

    50 minutes

    Pan roasted duck breasts served with a delicious sauce made with red wine and creme de cassis liqueur.

    50 people made this

    Serves: 4 

    • 4 duck breast fillets
    • 2 teaspoons sea salt
    • 2 teaspoons ground cinnamon
    • 1 tablespoon demerara sugar
    • 100ml red wine
    • 4 tablespoons creme de cassis liqueur
    • 1 teaspoon cornflour
    • 100g fresh raspberries

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Use a fork to score the duck breasts through the skin and fat but don't cut into the meat.
    2. Heat a large, heavy frypan on medium high heat and fry the duck breasts, skin side down, until the skin browns and fat runs out; about 10 minutes.
    3. Remove the breasts from the frypan and pour off most of the fat. Return breasts to frypan and fry skin side up for another 10 minutes.
    4. Remove breasts from frypan and allow to rest on a baking tray. Pour most of the fat out of the frying pan leaving only a coating.
    5. Mix the salt, cinnamon and sugar together and sprinkle over the skin of the duck breasts.
    6. Mix together the red wine, cassis and cornflour in a small bowl. Pour into the pan and simmer for 3 minutes, stirring constantly, until the sauce is thickened. Add the raspberries and simmer for another minute until heated through.
    7. Thinly slice the duck breasts, pour a little sauce over the top and serve warm.

    Watch a video of it being made…

    Pan Roasted Duck Breast
    Pan Roasted Duck Breast

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    Reviews and Ratings
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    Reviews in English (41)


    This recipe is absolutely amazing! My roommate and I tried it for practice once, before inviting a couple of girlfriends over a week later and making it for them. We all agreed that it was phenomenal both times. One of the best meals I've ever eaten, and highly recommended. Tip: This may sound strange, but try serving potato wedges along with it--that's what we did and it worked out great, even with the raspberry sauce (maybe especially with the sauce!)  -  05 Jul 2006  (Review from Allrecipes USA and Canada)


    I added ginger - it's delicious!  -  01 Mar 2002  (Review from Allrecipes USA and Canada)


    I enjoyed this dish. The cinnamon was a great addition. This is a very simple recipe and you should not be afraid to try it. My only criticism is that the sauce lacks the depth of a sauce made with a stock reduction. Despite the red wine, it was too much like a pie filling for my tastes. On the other hand, the simplicity of the recipe makes it a great choice for a busy cook.  -  11 May 2003  (Review from Allrecipes USA and Canada)