Duck Breasts with Raspberry Sauce

by Liz Webb

Create the sauce by combining the raspberry preserve, water, mustard, lime juice, soy sauce, salt, pepper, caraway seeds and steak sauce
SERVINGS    
 
4
PREPARATION TIME
2 HOURS
COOKING TIME
20 MINS

Ingredients

4 Duck Breasts
250ml Dry Red Wine
125ml Soy Sauce (plus additional 1tsp)
125m Vegetable Oil
½ tsp Pepper (plus additional ¼ tsp)
125ml Raspberry Preserve
125ml Water
1½ tbsp Dijon Mustard
1 tsp Lime juice
½ tsp Salt
¼ tsp Caraway Seeds (crushed)
½ tsp Steak Sauce (Heinz/A1)

Duck Breasts with Raspberry Sauce

Instructions

Prepare the marinade by combining the wine, soy sauce, vegetable oil and ¼ tsp pepper and stir well. Place the Duck Breasts in a shallow dish with the marinade and refrigerate, covered, for 2 hours turning occasionally.

Meanwhile, create the sauce by combining the raspberry preserve, water, mustard, lime juice, remaining soy sauce, salt, remaining pepper, caraway seeds and steak sauce in a small sauce pan. Cook over a low heat until thoroughly combined and piping hot and set aside until required.

Remove the Duck and using the oil from the marinade, fry on both sides and slice thinly for serving.

Serve with runner beans and baby potatoes

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