Duck breasts in raspberry sauce

Duck breast is the most popular part of the bird. The finished dish is paired with Bordeaux red wines such as Saint-Emilion or Pomerol. A pleasant combination will turn out with black currant liqueur.

Ingredients

• 4 pieces of duck breast:
• 2 tablespoons raspberries, fresh or thawed:
• 1 tablespoon balsamic vinegar
• 10 milliliters of vegetable oil;
• freshly ground black pepper;
• 1 lime for garnish;
• sea ​​salt.

Directions

1. Remove the duck breast 20-30 minutes before cooking to bring it to room temperature. Use a sharp knife to make a tile pattern on the layer of fat, but make sure that the cuts do not touch the fibers of the meat.
2. Preheat a saucepan, lightly grease the bottom with vegetable oil. Fry the breasts, starting on the skin-free and fat-free side. Season the meat with pepper and salt. Cooking time is 8-10 minutes on each side. Pink juice is released from the finished breast. Leave the dish to rest for 5 minutes, then remove excess fat and chop the meat into large cubes.
3. Combine raspberries, balsamic vinegar, pepper, and a pinch of salt in a blender. Toss the meat cubes with the sauce, divide into portions and garnish with a wedge of lime.
4. If you are planning a side dish, serve it separately.