This is something I've successfully cooked a number of times. You can substitute chicken, but it isn't the same. You can also substitute anything that is raspberry with blackberries. It works equally as well.

Here goes ...

Raspberry Duck


  • 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)
  • 2˝ tablespoons cold unsalted butter
  • 2˝ handfuls fresh, very ripe raspberries


1. Score the fat side of the duck breasts with a knife.
2. Season well on both sides.
3. Heat a large pan. Sauté the meat until cooked to your liking, 7 to 10 minutes on the fat side, then about another 3 to 5 minutes on the other.
4. Remove to a carving board and let rest.
5. Deglaze the pan with the vinegar, scraping up the pan juices.
6. Boil to reduce to about a tablespoon, about a minute.
7. Whisk in the garlic, tomato paste, and wine.
8. Boil to reduce by half, about 5 minutes.
9. Whisk in the jelly or jam and remove from the heat, and whisk in the butter a piece at a time to make a glossy sauce.
10. Season.
11. Toss in the fresh berries, reserving a few for garnish.
12. Thinly slice the breasts and arrange on a platter on a bed of roquette or baby spinach.
13. Spoon over the raspberry sauce and serve.