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F&W Pairing - Seared Duck Breast with Red Wine-Raspberry Sauce

Updated: Apr 6, 2018

Crispy skinned, rosy-pink duck breast is flavourful and delicious - a great option for meat lovers.

Different to chicken, duck tastes gamey, much richer, fattier and more flavourful.

Serving with the red wine - raspberry sauce that has a touch of sweetness & sourness, a delicious accompaniment.

If I have to pick a bottle, Pinot Noir would be my choice for this dish.

Similar work as the sauce, it shares the red fruits' characteristic and the acidity of the Pinot would cut through the fat and gamey flavours of duck.


1 duck breast

Salt & Pepper


2 tablespoons raspberry jam

100ml red wine

100ml chicken stock

1 glove garlic (minced)

1 teaspoon tomato paste

2 tablespoons butter


1. Lightly score the skin of the duck breast in a criss-cross pattern. Season the duck breast both sides with salt & pepper.

2. Lay the duck breast skin side down in a cold pan and heat up gently with low heat for 8 - 10 minutes, until most of the fat has rendered and the skin is golden brown.

3. Turn up the heat to medium and turn the breast skin side up; tilt the pan and spoon the melted duck oil over the skin to baste for a couple of minutes or to the doneness of your liking. Remove the breast from the pan and leave it to rest in a warm place.

4. For the sauce, drain off the excess fat from the pan and place over medium-high heat. Pour in the red wine, stirring to deglaze and let it bubble for 1-2 minutes. Mix the minced garlic and tomato paste in the pan with a whisk, then add in the raspberry jam to mix. Followed by the chicken stock and bring up to a boil until the liquid has reduced and thickened to a syrup consistency. Add the juice from the resting duck and the butter, turn off the heat and shake the pan to merge the sauce.

5. Cut the duck breast to the serving size of your liking and place on warmed serving plates. Spoon the sauce and served with brussel sprouts & duck fat potatoes, or any veggies that you like.

* Save the excess duck fat for potatoes, and you would get the crispest and tastiest roasted/fried potatoes.

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