Duck Breast with Raspberry Sauce

Verrrrry tasty! Needs salt at the end for serving. There is no indication of when the salt and pepper are to be added. I am guessing they were to season the breasts? (I added this in the directions to try next time.) 9.5/10, will make again, but with salt and pepper on duck before it goes to pan (will re-rate if this pushes it to 10). Be sure to wear an apron, lots of spattering. We (my mom and I) made 1.5 times the sauce recipe (for 3 breasts)--was not necessary, should have just made regular amount. For those cooking on induction (as we were): in step 6, it turned out fine to not preheat the pan, went just slightly longer to crisp the skin.

Original recipe credit: https://www.justalittlebitofbacon.com/crispy-pan-seared-duck-breast-with-zinfandel-raspberry-sauce/

Am changing the amounts back to original for sauce in listing below. Only part I modified was amount of butter at end.

Recipe below contains our modifications.

Ingredients:

for the raspberry sauce--

3 T. unsalted butter, divided

1 clove garlic, smashed

1 medium shallot, chopped

1 T. flour

1 c. red Zinfandel

1 c. chicken stock

1/2 c. ruby port

1 c. raspberries

1 tsp. honey

1/4 tsp. ground chipotle pepper

for the duck breast--

2 duck breasts (original recipe lists 8 oz. size; we used three 5 oz. sized ones and it was fine)

kosher salt and fresh black pepper (see note in intro)

Directions:

1. Season duck breasts with kosher salt and fresh black pepper. Score the skin of the duck breast in a diamond pattern (be careful not to cut into the meat). 

2. In a medium saucepan, melt 1 T. of the butter over medium heat. Once it starts to bubble, add the garlic and shallot. Cook, stirring frequently, until softened (around 4-5 min.)

3. Whisk in the flour and cook for 1 minute, stirring constantly. Continue whisking and slowly pour in the Zinfandel, chicken stock, and ruby port. Bring sauce to a simmer which continuing to whisk frequently.

4. Stir in the raspberries and honey. Increase the heat to bring the sauce to a rolling boil. Keep at boil and reduce to 1 1/2 c., stirring occasionally (around 15-17 min.) The sauce should coat a spoon. Stir in the chipotle pepper.

5. Using a fine mesh strainer, strain into a medium bowl. Discard remaining solids.

6. Heat a heavy sauté pan over medium-high heat (if using induction, skip the pre-heat!) Add the duck breasts, skin side down, then reduce heat immediately to low. Sear for 5-6 min, or until skin is deep golden brown. Turn and continue cooking until thermometer inserted in center of breast reaches 125-130°F. 

7. Transfer breasts to a plate and let them rest for 5 min.

8. While they are resting, reheat sauce to simmer, remove from heat, then add the remaining 2 T. of butter. Spoon sauce over duck breasts, serve, and enjoy!