MSGID: 1:18/200.0 5da913d2
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Magret Of Duck Luke
 Categories: Five, Poultry, Fruit, Wine, Herbs
      Yield: 4 Servings
 
      2    (14 oz ea) duck breast
           - halves; skin side intact
           Fine sea salt & black
           - pepper
      1 c  Beef broth
      8    Fresh raspberries
      3 tb Madeira or port
           Thyme sprigs; garnish, opt
 
  Heat a large skillet over medium-high heat.
  
  Meanwhile, use a sharp knife to score the duck breast
  skin on the diagonal in one direction and then in the
  other, spacing the cuts about 1/2 inch apart and being
  careful not to cut all the way through to the meat.
  Season both sides of each breast with salt and pepper to
  taste.
  
  Place the breasts skin side down in the skillet and cook
  for about 5 minutes, until they are nicely browned and a
  fair amount of fat has been rendered. Turn the breasts
  over and cook for 4 to 6 minutes. Transfer to a plate
  and cover loosely with aluminum foil to keep them warm
  while you make the sauce.
  
  Spoon out all but 2 tablespoons of the fat; strain and
  reserve for another use, if desired.
  
  Add the broth to the skillet and cook for about 3
  minutes or until it is reduced by about half. Add the
  raspberries; once they have warmed through, use a fork
  to crush them and release their juices. Add the port or
  Madeira; cook for 2 minutes, stirring. If desired, use a
  fine-mesh strainer to strain the sauce into a serving
  bowl. Taste, and adjust the seasoning as needed.
  
  Uncover the duck breasts. Cut each one on the diagonal
  in 1/2" slices, fanning them on individual plates. Spoon
  the sauce over them and sprinkle with thyme leaves, if
  desired. Serve warm.
  
  RECIPE FROM: https://www.washingtonpost.com
  
  Uncle Dirty Dave's Archives
 
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