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Pan-Seared Duck with Raspberry Sauce

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Servings: Serves 4

Cook Time: 16 minutes

Prep Time: 15 minutes

Ingredients

2 (7.5 to 8 oz.) pkgs boneless duck breast fillets with skin, thawed if frozen
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper
1/3 cup Taste of Inspirations Two raspberry jelly
3 tablespoons low-sodium chicken broth
1/2 teaspoon vanilla extract
1 teaspoon Balsamic vinegar
1/2 teaspoon reduced-sodium soy sauce
1/4 teaspoon dried thyme, crushed
1/4 teaspoon garlic powder
1/2 cup Raspberries, fresh

Directions

1. Place duck breasts between two pieces of plastic wrap and pound to 1/2-inchthickness. Score the skin in a crisscross pattern (do not cut through to the meat). Sprinkle duck with salt and pepper on both sides. Heat a large nonstick skillet over medium-high heat until hot. Add duck to skillet, skin side down. Reduce heat to medium and cook until golden, about 5 to 8 minutes. Turn duck over and cook 5 to 7 minutes more until golden and the internal temperature measures 160 degrees on an instantread thermometer. Transfer to a plate andlet rest 10 minutes while you prepare the sauce. Be sure to save the juices that accumulate to add to the sauce.
2. In a small saucepan, combine fruit spread, broth, vanilla, vinegar, soy sauce, thyme, and garlic powder. Bring to a boil over high heat. Reduce heat and simmer 1 minute, whisking frequently. Remove from heat and let standwhile duck continues to rest.
3. Transfer duck to a cutting board. Stir any accumulated juices from the duck into the sauce. Reserve 8 to 12 raspberries to use as a garnish, and stir the rest into the sauce until well mixed. The sauce will thicken while standing and may be thinned with a little water if it gets too thick.
4. To serve, spoon sauce on 4 plates, then slice each breast into thin slices and transfer to the plates. Top with additional sauce if desired, and garnish each serving with 2 or 3 of the reserved berries.
Source: Hannaford fresh Magazine, January - February 2012

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 470 kcal (23%)
Calories from Fat 378 kcal (0%)
Total Fat 42 g (64%)
Saturated Fat 14 g (70%)
Cholesterol 80 mg (26%)
Sodium 230 mg (9%)
Total Carbohydrates 11 g (3%)
Dietary Fiber 0 g (0%)
Protein 13 g (21%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a

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