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Just a Little Bit of Bacon

Crispy Pan Seared Duck Breast with Zinfandel Raspberry Sauce

Pan seared duck breast cooked until the skin is golden brown and crispy and then topped with a sweet and spicy make ahead sauce of red wine, port, raspberries, and a little bit of honey. Great for date night, dinner parties, or a romantic Valentine's day meal.
15
103
1 hr 10 min
TOTAL TIME
929
CALORIES
$10.37
PER SERVING
Crispy Pan Seared Duck Breast with Zinfandel Raspberry Sauce
Ingredients
12 INGREDIENTS
2 SERVINGS
Ground Chipotle Pepper
1/4 tsp ground chipotle pepper
Flour
1 tbsp flour
Raspberries
1 cup raspberries
Pekin Duck Breasts
8 oz pekin duck breasts
Unsalted Butter
3 tbsp unsalted butter
Kosher Salt And Black Pepper
kosher salt and black pepper
to taste
Ruby Port
1/2 cup ruby port
Shallot
1 medium shallot
Chicken Stock
1 cup chicken stock
Garlic
1 clove garlic
Red Zinfandel
1 cup red zinfandel
Honey
1 tsp honey
Directions
29 STEPS
30 min
PREP TIME
40 min
COOK TIME
1 hr 10 min
TOTAL TIME
View Directions on Just a Little Bit of Bacon
Health Info
Macros
32g
CARBS
64g
FAT
18g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
What's the best way to rest a cooked duck breast?
How can I get my duck breast crispy?
How do I know when my duck breast is cooked?
Do I need to marinate my duck breast before cooking?
Why does my duck breast turn out too tough?
Why does my duck breast turn out too fatty?
How do I remove the gamey taste from duck?
What can I do with leftover duck fat?
What sauce pairs well with duck breast?
How should I slice the cooked duck breast?