Duck breasts with raspberry sauce

Yield: 4 servings

Measure Ingredient
½ cup Dry red wine
¼ cup Soy sauce
¼ cup Vegetable oil
¼ cup Seedless black raspberry preserves
¼ cup ;Water
1½ tablespoon Dijon mustard
1 teaspoon Lime juice
¼ teaspoon Freshly ground black pepper
4 eaches Wild-duck breasts; skinned and boned
1 teaspoon Soy sauce
½ teaspoon Salt
½ teaspoon Pepper
¼ teaspoon Caraway seeds; crushed
½ teaspoon Steak sauce

RASPBERRY SAUCE

Combine wine, soy sauce, vegetable oil, and pepper in a small bowl, stirring well. Place duck breasts in a shallow dish; pour marinade over meat. Cover and refrigerate 2 to 2-½ hours, turning meat occasionally.

Remove duck breasts from marinade, and place on broiler rack.

Broil 5 inches from heat 15 to 20 minutes, turning once. To serve, thinly slice and serve with sauce. Yield: 4 servings.

Raspberry Sauce:

Combine all ingredients in a small saucepan; cook over low heat until thoroughly heated. Yield: about ½ cup.

From Ernie Prickett of Georgia in November, 1987"Southern Living" Typos by Jeff Pruett

Submitted By JEFF PRUETT On 10-18-95

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