Ingredients

4 duck breasts boneless with skin Salt & Pepper 6 tablespoons raspberry vinegar 2 Cloves Garlic crushed 1 tablespoon Tomato Paste 250 ml red wine 2 tablespoons red currant jelly or raspberry jam (melted and strained) 2½ tablespoons cold unsalted butter 2½ handfuls fresh, very ripe raspberries

Description

Score The Fat Side Of The Duck Breasts With A Knife. Season The Magret Well On Both Sides. Heat A Large Skillet. (Remove Fat With Low Heat Method If Necessary.*) Sauté The Meat Until Cooked To Your Liking, For Me 7 To 10 Minutes On The Fat Side, Then Abo

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