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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