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