Rich, flavourful duck is panfried with cinnamon and brown sugar, then served with a fabulous raspberry sauce. Perfect for entertaining, it's easier to make than you might think.
- 4 duck breasts, fat scored diagonally
- 4 tsp. brown sugar + 2 tsp. sea salt
- 2 tsp. ground cinnamon
- 100g raspberries
- 100ml red wine
- 4 tbsp. raspberry liqueur
- 1 tsp. cornflour
Fry the duck skin side down in a frying pan over a medium high heat for around 10 minutes, or until the skin is crisp and lightly golden. Take out of the pan and drain away most of the fat.
Combine sugar, salt and cinnamon in a small bowl. Sprinkle half over the flesh of the duck and then fry for ten minutes. Sprinkle the rest on the skin of the duck, then flip and fry for a further 1-2 minutes.
Combine the liqueur and cornflour in a small bowl and stir until smooth, then stir in the red wine. Take the breasts out of the pan, then add the liquid. Simmer for 3-4 minutes, stirring until thickened. Add the raspberries, simmer for another minute, then srve immediately.