Duck breasts with raspberry sauce
4 servings
Ingredients
| Quantity | 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 |
Directions
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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